By Marsha Lawrence
Preparation time: 30 minutes Yield: A large pot
Quick and easy meal. Every ingredient for this soup was purchased at the Co-op!
INGREDIENTS:(any chopping can be done while noodles cook)
• 1 vegetable bouillon with herbs (Rapunzel brand)
• 1/3 cup mellow white miso (Miso Master brand)
• 1/2 pound rice noodles (Oriental Style Noodle – Bahn Pho, size M – 1 pound pkg)
• 1/2 head green cabbage, finely cut or shredded
• 1 – 2 inch length fresh ginger, grated
• 1 block of bulk tofu, cubed
• 4 TBSP Bragg’s Liquid Amino Sauce
• 2 TBSP sesame oil
• 1 tsp garlic powder
• 4 TBSP sesame seeds
INSTRUCTIONS:
1. In large soup pot bring water to boil (approx. 6 cups) with miso and bouillon cube, garlic powder, and sesame oil. Stir often to get miso dissolved and mixed in completely.
2. Add in noodles, lower heat to medium-high and use a spaghetti spoon to stir often. Boil about 5 minutes.
3. Add in cabbage, ginger, and Bragg’s sauce. Stir well and turn heat to low, cover and simmer about 5 more minutes.
4. Add in tofu and sesame seeds. Stir now with ladle, not spaghetti spoon so tofu cubes stay intact. Heat another 5 minutes with cover.
5. Adjust liquid amount and flavor by adding in more water and/or Bragg’s sauce. Serve by using the spaghetti spoon to get noodles and the ladle to get broth.
6. Great leftover, but noodles thicken it. Will likely need to add water and Bragg’s to leftover.
VARIATIONS:
Use pre-marinated tofu (like Tofu-Lin) or sauté the plain tofu in oil, garlic powder and Bragg’s prior to adding at step 4.
Try sprinkling chopped scallions into each bowl when serving.
Change the amount or type of miso (some have stronger flavors than others).
Use the entire 1 pound package of noodles for a very thick soup.
Add in fresh, sliced mushrooms or frozen green beans at step 4.