My blogging friend, Michal, inspired this mild, tummy-warming broth. She calls it "Miso Happy Soup"! Cute and clever, huh?! Me so happy I found Michal! Me so happy Michal makes delicious soup! And although I did not follow her list of ingredients or ratios to the letter, the heart of this recipe still belongs to her. In honor of this, I will continue to call the meal by it's witty nickname! Thank you for the inspiration, "Earth Muffin!" Makes four full bowls.
Miso Happy Soup
4 cups distilled water
1/8 cup Bragg's Liquid Aminos
1 clove garlic or 1 tbsp garlic powder
1/8 tsp black pepper
1/2 cup onion
2 carrots, sliced long and thin
1 russet potato, cubed
6 ounces firm tofu, cubed
1/2 cup peas
4 tbsp mellow white miso
1 tbsp parsley
Heat the water at low simmer. Season with the Bragg's, garlic, and pepper. Add the onions, carrots, and potatoes. (If you're using a leftover baked potato, you can add it later with the tofu and peas, since it only needs to be warmed up, not cooked through. Same if using leftover cooked carrots or onions.) Simmer on medium-high heat for 15 minutes. Now add tofu and peas. Simmer 5 more minutes. Add miso and parsley, and give the pot another minute to assimilate the miso. Now it's done and ready to serve! Enjoy!
