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Non-Traditional, But Fast, Miso Soup

In Japan, miso soup is served with nearly every meal of the day (Fabulous Foods). Traditionally, the soup stock is formed by heating kelp seaweed and katsuobushi, a special fish product, in water and straining the resulting broth. However, one day when I was hungry and yearning for some soup, I tried a variation on it.

"Modified Miso Soup" (Proportions and amounts are up to the chef, but the miso should not exceed one tablespoon per serving, or it may have a distinctly "salty" taste)

1. Heat vegetable broth in a pot on an oven element set to medium
2. Stir in desired amount of miso and let dissolve
3. Add in chopped vegetables (I find that mushrooms, onions, carrots, and other finely chopped vegetables go well in this)
4. Add in cubed tofu (the texture depends on personal preference. Some like firm, but I personally prefer silken)
5. Let this sit for a few minutes in the pot on the element. Stir the soup. Once it has heated through, pour into a bowl and enjoy.

Serve with a slice of whole grain or sprouted grain bread if desired.

Other possible variations:

• If you are not a fan of tofu, try replacing the tofu with kidney or pinto beans;
• If you can find it, using miso broth instead of vegetable broth will add additional flavour to the recipe