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miércoles, 27 de noviembre de 2013

Tofu, cabbage , miso and mushrooms soup ( 100% vegan )

This recipe , 100 % vegetarian , it is a very tasty and delicately flavored soup that could be the way to start a vegetarian holiday meal .

Ingredients ( 4 servings):

4 cups  of water
1 fresh small onion
1 clove of garlic
100 grams / 3.53 oz of fresh mushrooms
100 grams / 3.53 oz  of cabbage
4 tbsp miso *
100 grams / 3.53 oz  of tofu
chive
Salt ( very little because the miso is already salty enough )
Extra virgin olive oil

* If you do not have or do not you want to use miso you can use vegetable broth instead of water .

In a deep pan with a generous squirt of olive oil fry the onion and grated garlic clove . When the onions have turn ​​transparent , add the sliced ​​mushrooms until browned .
We incorporate the four cups of water and cabbage leaves . When water boils , add the miso. Cook over medium heat for fifteen minutes and two or three minutes before the end add the tofu diced. Rectify of salt but carefully , miso is usually quite salty.

Distribute soup between the plates seeking an equitable distribution of vegetables and tofu. Adorn with cut chives.

This soup pleases everyone , whether you're vegetarian or not.

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