Miso Soup with Soy Milk
Servings: 4 servings
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Ingredients
- 2 cups water
- 4 inch Kombu dried sea kelp 10 cm
- 1/2 pkg Shimeji mushrooms
- 1/4 carrot medium
- 2 Aburaage, thin fried Tofu squares or 1 large rectangule
- 2 green onions
- 2 cups soy milk unsweetened
- 3-4 Tbsp Miso Paste
Instructions
- Put water and Kombu dried sea kelp in a pot. Let sit for 10 minutes.
- Meanwhile, cut the end off of the Shimeji mushrooms, and pull them apart. Cut carrot into thin quarter rounds, thin fried Tofu into 1/3" (8 mm) strips, and green onion into 1/3" width pieces. Set all aside.
- Start heating Kombu water at low heat. Remove Kombu just before boiling. Add mushrooms, carrot, and fried Tofu. Turn up heat to medium, cover, and cook 2-3 minutes until carrot gets tender.
- Add soy milk, and dissolve miso paste in the soup. Just before boiling, add green onions, and remove from heat. Serve immediately.