Whole Food, Plant-Based: Day 35 (and my first recipe!)
Wow! Time is flying by. It seemed to be going by so slowly at first when I was still craving bacon cheeseburgers and buffalo wings. I thought I would never get to the point where it would begin to get easier. Just like breaking up with a long-term significant other the pain was excruciating at first, and then it began to diminish. I know… that was a horrible metaphor.
I've always loved miso soup, which I would always have just prior to scarfing down some sushi. I decided to make my own version of miso soup today, and it was pretty tasty. Here's the recipe:
Purple Miso Soup
- 6 cups of water
- 2 cups of low-sodium vegetable stock
- 1 head of purple cabbage, sliced thin
- 1 carrot, sliced on an angle
- 1 leek, sliced
- 4 green onions, sliced
- 1 package dried wild mushrooms
- 1 package firm tofu, cubed
- 2-1/2 Tbsp of wakame
- 1/3 cup of red miso
1. Add the water and vegetable broth to a large soup pot and bring to a boil. Add the cabbage, carrot, green onions, and leak. Reduce heat and boil for 45 minutes.
2. Place the dried mushrooms in a bowl and cover with warm water. Soak for 30 minutes.
3. Place the wakame in a bowl, add cold water until covered. Soak for at least 20 minutes.
4. Remove mushrooms from the bowl and add to the soup pot at 30-minute mark. Strain water from the bowl into the soup pot.
5. Add wakame to soup pot at 35-minute mark. 6. Add miso to a bowl, ladle approximately two cups of liquid from soup pot into the bowl, and whisk until miso is dissolved.
7. Add miso/liquid mixture and tofu to the soup pot, remove from heat, and stir thoroughly.
8. Steep 5 to 10 minutes, then serve.
The first recipe I’ve ever written. Won't’ be winning any culinary awards, but I like it.