vegetarian nori miso

Ingredients

• Servings: 8
• 2 (32 fluid ounce) containers vegetable broth
• 32 fluid ounces water
• 2 egg whites
• 1 1/2 cups miso paste
• 2 tablespoons ginger paste
• 1 tablespoon sesame oil
• 2 cups edamame (green soybeans)
• 2 cups shiitake mushrooms, thinly sliced
• 2/3 cup chopped spring onions
• 1 clove garlic, minced
• 1 teaspoon soy sauce
• 1 1/2 cups cubed firm tofu
• 1 teaspoon cayenne pepper
• 2/3 cup crumbled dried nori (seaweed)
• 2 tablespoons white sugar

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• combine 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.
• reduce 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.
• mix 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.