Wednesday, July 27, 2011

Miso Tofu Corn Soup

4 cups water
6 tablespoons vegan miso paste
1/2 cups sweet corn
1/4 cups sliced silken tofu
1/4 cups dried Wakame Seaweed

in a medium sized pot bring water to a boil, add the corn & tofu, and wait for it to come a a boil, then turn off the heat. In separate bowl dissolve the miso paste with about 1/2 cup of water from the pot, then add the dissolved miso into the pot with the heat turned off. Lastly add the wakame seaweed and serve.

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