1121 Cedar St
Campbell River, BC
Phone: 250-286-6011
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Monday – Friday
9 am –  7 pm

Saturday
9 am – 6 pm

Sunday
10 am – 5 pm

Category: recipes

Ingredients: miso soup

  •  1 TBS olive oil
  • 1 medium red onion diced
  • 8 crimini mushrooms sliced
  • 2 stalks celery, sliced
  • 1 carrot, diced
  • 2 cups of finely sliced green cabbage
  • 2 cups of baby spinach leaves
  • 6 cups of water
  • 1 harvest sun mushroom bouillion cube or veggie bouillion cube
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ½ tsp garlic powder
  • ¼ cup of Amano Shiro miso paste
  • ½ unsweetened almond milk
     
  • 1 cup basmati rice
  • 2 cups water
     
  • West Coast Smoked Tofu (Soya Nova Brand)

Preparation:

  1. Put 1 cup basmatic on to cook with 2 cups water. Bring to a boil, lower heat & cover for about 20-22 mins.
  2. Slice smoked tofu & bake at 350 on an ungreased cookie sheet until slightly crispy, turning once. About 15 mins on one side & 5 on the other side.
  3. Saute onion, mushrooms, celery, carrot, cabbage, & spinach in olive oil about 5-10 mins.
  4. Add mushroom boullion cube & water & spices.
  5. Whisk the miso in with almond milk & a bit of broth from the soup in a separate bowl.
  6. After soup is cooked & veggies are tender turn the soup off & cool about 10 minutes before adding the miso & almond milk mixture.

 Serving suggestion:

Scoop a serving of rice in a bowl. Add miso soup to the bowl & top with chopped smoked tofu.

 Notes:

  • Miso is a fermented food that contains enzymes, vitamins & minerals.  Cooking it at a high heat destroys some of the health benefits.  Adding it to your soup at the end of the cooking process is important.
     
  • Miso is also high is sodium, so don’t over salt your veggies of soup prior to adding your miso mixture.  You can always add salt after.