“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.
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
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
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.