Miso Soup with Turmeric and Tofu
Miso soup gets re-imagined by blogger Heidi Swanson, who adds earthy, brilliant yellow turmeric for additional flavor and color. Slideshow: Healthy Soups
Miso soup gets re-imagined by blogger Heidi Swanson, who adds earthy, brilliant yellow turmeric for additional flavor and color. Slideshow: Healthy Soups
I thought that this soup could be delicious, based on the tile, ingredients, and the photo. The recipe, however, put me off. I did not like the suggestion to discard all the fiber and flavor from the carrots, fennel, and onion, but on the other hand, I did not like the idea of grinding a tablespoon of my kampot black peppercorns in the blender. I also preferred to use my frozen stock--about four cups. So, I cooked the veggies in the stock, leaving out the peppercorns. Then blended the cooked soup including the vegetables and there added the miso, salt, and freshly ground peppercorns to taste. I then returned to (not clear, but beautifully appealing) soup to the saucepan and added the tofu. As I never tasted the soup as published, I cannot judge, but as I executed it, it warrants five stars. Soothing, light, delicious.
Read MoreDon't bother with this one...really bad!
Read MoreGreat recipe. Just don't add as much water as it says. Change it to 2-3 cups water instead of 6 if you want more flavor.
Read MoreThis soup is delicious! I made one small change and used 4 cups of low sodium veggie broth and 2 cups of water instead of 6 cups of water mainly because the other reviewer said it was bland. It tastes healthy and light and was exactly what I wanted it to be. I will definitely make it again and again.
Read MoreVery bland - won't make again
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