This light Summer Miso Soup is extraordinarily simple to make, easy to digest, and totally delicious. The sweetness of the snap peas is in wonderful contrast to the pungent, salty miso and savory mushrooms. Miso is a probiotic, and boiling will kill its active organisms. The method given here will ensure that it keeps all its live properties, but if you are on a neutropenic diet, you may decide you need to err on the side of caution, in which case, stir in the miso at the beginning of step 3 and cook it along with the vegetables.
- In a large pot over medium heat, add vegetable stock, 2 cups water, bay leaves and spring onion. Bring to a boil and reduce to a simmer.
- Put the miso in a medium bowl and gradually whisk in 1 cup of the hot stock until well blended. Set aside.
- Add mushrooms, tofu, and snap peas to the simmering stock. Simmer about 10 minutes, or until the tofu is warmed through and the vegetables bite tender.
- Stir in the reserved miso and stock mixture and heat through without boiling. Season with soy sauce, salt and pepper to taste. Serve.
- 6 cups low sodium vegetable stock
- 2 bay leaves
- 3 spring onions or scallions, thinly sliced
- ¼ cup miso
- 1 cup sliced shitake mushrooms
- 1 (16 ounce) package silken tofu, diced
- 1 cup snap peas
- 1 tablespoon soy sauce
- Salt and pepper to taste