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
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