All-Dressed Miso Soup Recipe

INGREDIENTS:

• 4 tbsp organic miso paste (I used a brown variety, but yellow or red miso also works well)
• 1/4 cup baby carrots, julienne
• 1/2 cup enoki mushrooms, washed thoroughly 
• 1/8 cup dried porcini mushrooms 
• 1/8 cup sliced green onions 
• 1 cup medium or soft tofu, cubed
• 1/4 cup fresh parsley leaves 
• Vermicelli noodles (rice noodles), cooked according to package instructions

INSTRUCTIONS:

1. Pour 4 cups of water into a pot and heat just until simmering (not boiling)
2. Add miso paste, stirring until dissolved
3. Add the carrots, mushrooms, green onions and tofu. Cover and heat through over medium heat for about 5 minutes.
4. Add the parsley and rice noodles, heat through (about 2 minutes) and serve in large bowls.

Source: Cocoa Bean The Vegetable

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