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The options are unlimited when it comes to vegetarian soup options. For something with a little more of an international flavor, try a Japanese classic like Miso soup. As light as this soup is, it will leave any belly feeling satisfied. To whip up your own, follow the recipe below:
Begin by cutting the tofu into ½ inch-thick slices. Place the slices between napkins or paper towels and place between two heavy objects (like plates or pans). Allow the tofu to drain for about 30 minutes. Bring 2 cups of water to a simmer in a small saucepan and add the mushrooms. Allow to simmer for about 2 minutes before removing from the heat. Let the mushrooms soak for 15 minutes more. Next, bring the carrots and broth to a boil on high heat in a large pot.
Then, lower the heat to medium and cook for an additional 10 minutes. Take the mushrooms out of the water and strain the water into the carrots and broth mixture. Slice the mushrooms into thin pieces and add to the pot. Add the bok choy and pepper as well and cook for an additional 5 minutes. Cut the tofu up into tiny cubes. Take ½ cup of the broth and stir it in a separate bowl with the miso paste, until smooth. Put the new mixture back into the pot, throw in the tofu, and lower heat to medium-low. Cook for about 3 more minutes then serve with green onion, sesame oil, and sesame seeds as garnishes.