Vegetarian Nori Miso
I began trying to make a clear soup recipe, which quickly grew out of control to incorporate elements of miso, egg drop soup, and seaweed. I serve it as a main dish with a side of brown basmati rice.
- Serves: 8 persons
- 2(32 fluid ounce) containers vegetable broth
- 32fluid ounces water
- 2egg whites
- 1½ cups miso paste
- 2tablespoons ginger paste
- 1tablespoon sesame oil
- 2cups edamame (green soybeans)
- 2cups shiitake mushrooms, thinly sliced
- ⅔cup chopped spring onions
- 1clove garlic, minced
- 1teaspoon soy sauce
- 1½ cups cubed firm tofu
- 1teaspoon cayenne pepper
- ⅔cup crumbled dried nori (seaweed)
- 2tablespoons white sugar
Step 1Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked, about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool.
Step 2Reduce heat to medium. Mix miso paste, ginger paste, and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame, mushrooms, spring onion, garlic, and soy sauce to miso broth; cover pot with a lid, reduce heat to medium-low, and cook until mushrooms are no longer floating on the surface, about 10 minutes.
Step 3Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer, stirring occasionally, until soup flavors have blended, about 1 hour.