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Audrey's Vegetable
Miso Soup
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by Audrey Lamb
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One of my recent
discoveries has been miso. I read that it had live bacteria and thought
it might be helpful for my digestion.
At the Co-op, I purchased the darkest, richest looking miso. I
understand they use to call it "liquid gold" and that it was only be
available to the emperors.
It was not intentional but the soup reminded me of the Tom Yum soup
that I have had in Thai restaurants. They add small cooked shrimp to
theirs. It is very tasty that way.
This is a delicious soup during the cold winter months. Bon
Appétit!
Ingredients:
3 large carrots, sliced
3/4 red onion, sliced
2 red potatoes, peeled and sliced
1 large fresh tomato
1 large can or package of vegetable
broth
Lemon pepper to taste
Garlic to taste
Parsley to taste
Basil to taste
Cayenne to taste
Combine everything with the broth in a large pot. Bring to a boil and
then simmer until the vegetables are tender.
Take some of the broth from the soup and mix it with a tablespoon of
your choice of miso. Then return that mixture to the pot. The miso
should never be added to boiling soup because it will kill the live
bacteria.
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