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Vegetarian Nori Miso
Vegetarian Nori Miso
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Enhance miso soup with shiitake mushrooms, nori seaweed, and zesty ginger paste. Pair with brown rice for a satisfying vegetarian dish.
Ingredients:
  • 2 (32 fluid ounce) containers vegetable broth
  • 32 fluid ounces water
  • 2 egg whites
  • 1.5 cups miso paste
  • 2 tablespoons ginger paste
  • 1 tablespoon sesame oil
  • 2 cups edamame (green soybeans)
  • 2 cups shiitake mushrooms, thinly sliced
  • 0.66666668653488 cup chopped spring onions
  • 1 clove garlic, minced
  • 1 teaspoon soy sauce
  • 1.5 cups cubed firm tofu
  • 1 teaspoon cayenne pepper
  • 0.66666668653488 cup crumbled dried nori (seaweed)
  • 2 tablespoons white sugar
Instructions:
  • In a large pot, bring vegetable broth and water to a boil. Quickly drop egg whites into the broth and cook for about 10 seconds until set. Use a slotted spoon to remove the egg whites from the broth and transfer them to a plate to cool.
  • Lower the heat to medium. Combine miso paste, ginger paste, and sesame oil into the broth by mashing with a potato masher or stirring with a ladle until well blended. Add edamame, mushrooms, spring onion, garlic, and soy sauce into the miso broth. Cover the pot with a lid, reduce the heat to medium-low, and simmer until the mushrooms sink, approximately 10 minutes.
  • Combine tofu and spicy cayenne pepper into flavorful miso broth. Tear chilled egg whites into bite-sized pieces and gently fold into the broth. Mix in delicate nori and a touch of sweetness, cover, and let simmer to meld the flavors, approximately 1 hour. Stir occasionally for best results.

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