Do you remember the mugi miso? It is an ingredient that has appeared more than once on the blog and that I use, for example, as an essential ingredient in my vegan sobrassada recipe. Those who once bought the mugi miso, now have a new opportunity to use it. In the future I hope to publish new recipes that use this Japanese ingredient. At the moment, I have an idea to make a new vegan pâté that will most likely take it. I will keep you informed!
And to finish: the chef’s recommendations. To provide protein to the miso soup and turn it into a much more nutritionally complete dish, I usually add a few cubes of firm tofu. In addition, I give it a final touch with ginger and chives, which are two ingredients that I really like. You can complete the soup by adding a little brown rice (cooked separately), short noodles, noodles, or any other vegetable you fancy.
- 1 l. of vegetable broth
- 1 leek
- 1 carrot
- ½ firm tofu block
- ½ mugi miso cs
- 1 cc of ginger powder
- Fresh chives
- In a small pot, bring the broth to a boil.
- Prepare the vegetables and tofu: Cut the white part of the leek, wash it and cut it into slices. Peel the carrot and cut it into very thin slices. Cut the tofu into small cubes.
- When the broth starts to boil, add the vegetables and tofu. Cover, lower the heat to a minimum and cook for 10-15 minutes, until the carrot is soft.
- Turn off the heat. While we wait for the temperature of the soup to drop, chop the chives.
- When the broth stops boiling, add the mugi miso and mix until it dissolves. For this step, you can also take a little of the broth with a glass, dilute the mugi miso in it and pour it back into the pot.
- Finally add the chopped chives and powdered ginger.
