Hot Rainbow Miso Soup
Ingredients
- 3 oz udon noodles cooked
- 2 tbsp sesame oil (1 for tofu and 1 for soup)
- 14 oz. firm tofu
- 4 qts. veggie stock
- 1/2 c dried seaweed
- 1/2 c dried black mushrooms
- 3 tbsp white miso paste
- 1/4 c water
- 1/4 c chopped green onions
- 1 c bok choy
- 3 small carrots shredded
- 1/2 c bean sprouts
- 1/4 sliced watermelon radishes
- 2 tbsp chili oil
Preparation
COOK UDON NOODLES
Boil in water about 3-4 minutes
COOK TOFU
In pan on med-high heat with sesame oil. Set aside and use to top on the soup at the end
PREPARE MISO
Whisk together miso paste and 1/4 c water in a bowl
BOIL VEGGIES
In a pot, heat up veggie stock until its bubbling. Add in seaweed, dried mushrooms and miso mixture. Cook for 4 more minutes before adding the rest of the ingredients. Stir and cook until the carrots are soft enough to put a fork through them easily. Top with the tofu that was cooked earlier