Miso Soup with Soy Milk

Today's Miso Soup is made with Soy Milk. It's comforting and delicious! Miso paste and soy milk are both made from soy beans, and of course they blend in perfect harmony. Together with Abuuraage thin fried Tofu, this is a triple soy-licious dish!

Ingredients:

• 4 cups vegetable broth
• 1 cup unsweetened soy milk
• 3 tablespoons white miso paste
• 1 cup tofu, cubed
• 1 cup shiitake mushrooms, sliced
• 2 green onions, thinly sliced
• 1 sheet nori (seaweed), cut into thin strips (optional)
• 1 tablespoon soy sauce (adjust to taste)
• 1 teaspoon sesame oil (optional)
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• A pinch of white pepper
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Prepare Tofu and Vegetables:
   • Cube the tofu and slice the shiitake mushrooms. Thinly slice the green onions and nori.
2. Make Broth:
   • In a pot, heat the vegetable broth over medium heat. Add soy milk, grated ginger, minced garlic, and white pepper. Bring to a gentle simmer.
3. Dissolve Miso:
   • In a small bowl, dissolve the miso paste in a few tablespoons of the hot broth. Stir until smooth.
4. Add Miso to Soup:
   • Add the dissolved miso paste back into the pot. Stir well to combine.
5. Add Tofu and Vegetables:
   • Add the cubed tofu, sliced shiitake mushrooms, and green onions to the pot. Simmer for about 5-7 minutes until the tofu is heated through and the mushrooms are tender.
6. Season with Soy Sauce and Sesame Oil:
   • Stir in soy sauce and sesame oil (if using). Adjust the seasoning to taste.
7. Serve:
   • Ladle the miso soup into bowls. Garnish with nori strips and fresh cilantro or parsley if desired.
8. Enjoy:
   • Serve your Miso Soup with Soy Milk hot and enjoy the comforting flavors!