Dr. Padma Garvey

The plant-based Doctor Mom 

Miso Soup

Miso paste is fermented soybeans.  It comes in several varieties.  Basically the darker the miso, the longer it has been fermented.  Yellow miso has been fermented the shortest time.  It has a very mild flavor and would be good for a broth.  Red and dark miso are fermented for longer periods, have a much stronger taste and would be good for stocks, glazes, etc.

Cut of 1-2 inches of fresh ginger with the peel

Take three cloves of garlic

Place the ginger and the garlic in your blender and fill with water.  Puree until you get a fine broth.

In a large pot, pour the contents of the blender, add more water 8-10 cups and bring to a boil.

To the boiling pot,  add one whole bunch of chopped scallions

One cup chopped carrots

One cup of shredded cabbage

chopped parsnips

green chilies to taste

Seaweed if you want to go traditional.

I like my food spicy so I add lots of green chilies but this is optional as well.

You can also add extra firm silken tofu at the very end when the soup is lukewarm temperature.

Bring to a boil for 20 minutes.  Let the soup cool down to warm and add 4 tablespoons of miso paste.  Make sure the paste is completely dissolved.  Then add the tofu.

You can add a splash of sriracha sauce to your bowl for an extra kick