ASPARGUS MISO SOUP

“Decided against a tofu joke because it was tasteless.”

There is a raging controversy around soy products.  Really, I think there are more serious things to rage about.  Like belly fat.  Wait.  I think this subject of raging requires a little more thought.  Later.

INGREDIENTS:

6 cups chicken or veggie broth

1/2 t salt

3 T white miso paste, more or less to taste

asparagus, one bunch trimmed and cut into 2 inch lengths

14 ounces silken tofu, cut into cubes

DISTRUCTIONS:

Bring the broth and salt to a boil.  Place the miso into a bowl and ladle about 1/4 cup of hot broth over the miso.  Stir until it dissolves.  Pour this mixture back into the kettle from whence it came.

Add the asparagus and tofu to the broth and cook for about 4 minutes.

Ladle into serving bowls.

I would consider adding chicken, pork, or even shrimp to this recipe.  Especially if I had some such leftovers hanging around in the fridge, bits and pieces from some other culinary creation.  Do-Over recipes can be a win-win!

Loveya – The Grandma

 

Entree Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: