Vegetarian Nori Miso
made it | 0 reviews |
Added to shopping list. Go to shopping list.
Ingredients1 h 25 m servings 329 cals
Original recipe yields 8 servings
- Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked, about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool.
- Reduce heat to medium. Mix miso paste, ginger paste, and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame, mushrooms, spring onion, garlic, and soy sauce to miso broth; cover pot with a lid, reduce heat to medium-low, and cook until mushrooms are no longer floating on the surface, about 10 minutes.
- Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer, stirring occasionally, until soup flavors have blended, about 1 hour.
Per Serving: 329 calories; 12.2 g fat; 36.1 g carbohydrates; 22 g protein; 0 mg cholesterol; 2465 mg sodium. Full nutrition