Veggie Miso Soup
You do you! This is a flexible recipe suitable for substitutes or adding additional vegetables that stumble into your market…
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Ladle
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plate
- Paper towel
- Serving bowl
Ingredients
- 12-ounce block firm tofu
- 8 cups water
- 1- 4 inch piece of kombu seaweed
- 6 Tablespoons dark or red miso
- 2 Tablespoons light or white miso
- 4 scallions, thinly sliced
- 1 cup diced butternut squash
- 2 cups roughly chopped fresh spinach or kale
- Bonito flakes for garnish (optional)
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