Spring Miso Soup With Tofu

Looking for a quick and flavor packed soup to get you through the week? On deck is my Spring Miso Soup with Tofu. Even if you’re not a vegetarian, I assure you this will tide you over and make your taste buds sing as the miso, soy sauce and added Rasa Koffee make the perfect umami bomb duo.

Total Time: 35 minutes

Yield: 4-6 servings

Ingredients

1 tbsp vegetable oil

1 onion, chopped

3 large carrots, grated (on the largest shredding holes of a cheese grater)

2 large green zucchini, sliced

4 cloves of garlic, sliced

4-5 oz of cremini mushrooms, sliced

1 tbsp freshly grated ginger

¼ cup red miso paste

½ cup refined sake

3 quarts of low sodium vegetable broth

¼ cup plus 1 tbsp low sodium soy sauce

1 14oz package of firm tofu, pressed and cubed

⅓ cup of chives, thinly sliced

2 scallions, thinly sliced

1 tsp salt

Optional: 1 cup of seeped and strained Original Rasa Koffee (for added umami flavor and adaptogenic herbs)

Directions

1. Put a heavy saucepan or stockpot over medium-low heat and add the oil.

2. Add the onion and carrots and cook until softened while stirring occasionally, 8 minutes. Season as necessary.

3. Add the garlic and ginger and cook for 1-2 minutes, stirring frequently.

4. Add the miso and stir, slightly dissolving the miso, for 2-3 minutes.

5. Increase the heat to medium, and deglaze the pan by adding the sake. Reduce the sake by half.

6. Add the vegetable stock and soy sauce, and bring the soup to a boil.

7. Reduce the heat to a simmer and add the zucchini, cremini mushroom and tofu and continue to cook for 15 minutes.

8. At this time, add in the chives, scallions and optional seeped and strained Rasa Koffee.