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Vegetarian Nori Miso

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Vegetarian Nori Miso

Directions

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Ingredients :

  • 2 (32 fluid ounce) containers vegetable broth
  • 32 fluid ounces water
  • 2 egg whites
  • 1?½ cups miso paste
  • 2 tablespoons ginger paste
  • 1 tablespoon sesame oil
  • 2 cups edamame (green soybeans)
  • 2 cups shiitake mushrooms
  • thinly sliced
  • ? cup chopped spring onions
  • 1 clove garlic
  • minced
  • 1 teaspoon soy sauce
  • 1?½ cups cubed firm tofu
  • 1 teaspoon cayenne pepper
  • ? cup crumbled dried nori (seaweed)
  • 2 tablespoons white sugar
  • Methods :

  • Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked, about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool.
  • Reduce heat to medium. Mix miso paste, ginger paste, and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame, mushrooms, spring onion, garlic, and soy sauce to miso broth; cover pot with a lid, reduce heat to medium-low, and cook until mushrooms are no longer floating on the surface, about 10 minutes.
  • Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer, stirring occasionally, until soup flavors have blended, about 1 hour.
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