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Miso Seaweed Coconut Soup

 

 Miso Seaweed Coconut Soup
Miso Seaweed Coconut Soup

Ingredients:

1 block of organic silken tofu

Handful of dry seaweed (soak for 15 minutes)

2 Fresh shiitake mushrooms-sliced

1/3 cup of organic white miso

1/2 cup of coconut pulp

2 small green chilli padi -optional

4 cups of pure water

Dash of white pepper

some coriander -optional

Method:
Pour water in pot ,when water is boil add in seaweed. Allow to simmer at least 5-6 minutes.

Reduce heat to very low and add the rest of the ingredients. Add in miso stir until miso is well dissolved. Its best not to boil the miso , it’s healthy as well as it won’t change the flavor of the miso soup.

Garnish with Green chili or coriander .

...

Serve hot with brown rice of sushi !

Click here for reuse options!
Copyright 2012 Veganlogy
Bernice Shak
Bernice Shak is a strict vegan for more than 18 years. I love to cook and share my recipes. My elder son, Joshua created this website for me as my birthday present for recipes sharing purpose. Meanwhile, my second son, ChenLin who loves photography, he helps me shoot all the amazing recipes photos. I am really enjoying this. Subscribe to Newsletter
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