Monday got here fast again, blah. Our relaxing weekend flew by while we were enjoying it before the long week ahead. We saw This Is the End and it was a crazy, funny romp that may be a bit too raunchy for some. The pets were happy to hang inside most of the weekend avoiding the dry heat.
I was happy to have cold salads and smoothies! Feeling inspired from hearing Cherie and Dan speak Friday night, I made a huge kale salad with Gena’s Carrot Miso Dressing and enjoyed servings for dinner Saturday, Sunday, and for lunch today – the dressing preserved the salad perfectly.
And I’m cutting back on fried foods after being reminded of carcinogens in them by Cherie’s talk. For me that means not as many stir fries. Instead of stir frying this 12 oz. package of Hodo Soy tofu, I used it in a new version of a classic – miso soup.
Ginger Miso Soup
- 4 cups of water
- 4 tbsp. miso paste
- 1 tbsp. dashi granules
- 1″ chunk of fresh ginger
- 2 tbsp. tahini
- 1 package 8 or 12 oz. firm tofu, diced
- 2 green onions, chopped
- 1 large zucchini, spiral sliced
- Place water, miso paste, dashi granules, ginger, and tahini into a blender and blend to a smooth, milky texture.
- Pour mixture into a large soup pot, add chopped tofu, and bring mixture to boil.
- Reduce heat to a low simmer and add onions and zucchini.
- Simmer for about 10 minutes and serve. Makes 4 servings.
The soup broth looked very milky and creamy after blending and had a nice ginger smell.
The spiral sliced zucchini “noodles” held up well during the cooking process making this feel like a fun noodle soup.
And they also make a nice presentation.
The soup is more creamy and tangy compared to traditional miso soup, the ginger adds flavor to the party and the color and texture of the broth reminds me of a clam chowder.
It’s also very filling and a quick and easy homemade comforting soup.