VIBES: CHANGING FACES feat JAY Z + R KELLY “ALL OF MY DAYS”
This is a super quick vegetarian miso soup. Typically you’d make a dashi broth, which involves using shavings of preserved/fremented fish flakes. I wanted to create a completely vegan version, so here we are. 5 ingredients, fantastic.
QUICK MISO SOUP
-4 cups water
-3 tbsp white miso paste
-1 sheet kombu (dried seaweed)
-2 green onions washed, stems trimmed and chopped
-1/3 cup cubed tofu (firm)
Heat water in medium saucepan and bring to a low simmer. Add kombu and simmer for 10 minutes. The water should be just ready to boil but without bringing it to a full boil. In the meantime mix the miso with a few tbsp of water to create a loose paste and prevent clumping. Remove from heat and add miso and tofu, let sit for a few minutes to allow the flavors to combine. NOTE: DO not boil the miso it will strip the nutrients. Taste and add more miso if needed. Add salt, pepper and/or red pepper flakes to taste. Add green onions and serve.