Vegan MOFO Day 12 - Miso Soup

We often make a version of this spicy oriental soup.  Most often with mung bean noodles.  But tonight with Japanese fine Soba noodles.

A nice thing is the quick preparation and the range of things that can go into it.  It is a great to soup to use smallish amounts of many different of vegetables.

This soup has:

1 lb of chopped firm tofu that I've browned on all sides in a skillet which is then a sprinkled with 3 Tbs of organic Shoyu.

2 Tbs of minced fresh ginger is sautéed for about 2 minutes in hot vegetable oil.  Then add and bring to a high simmer:
2 Tbs of Sesame oil
And what ever vegetables are looking like good soup additions.
This soup has 5 cups of vegetable stock, 1/2 cup of chopped bok choy cabbage, 1/2 cup of green cabbage, 1/4 cup of radishes/carrots chopped and 1/4 tsp of cayenne pepper.  Add the braised tofu and dry soba noodles when the soup is hot.  Cook just until the noodles are soft.

The final touch is to mix 3/4 cup red miso paste with two cups of water.  To this I have added 1 cup of cooked/steamed Red Kale.

Turn off the heat on the soup pot and add the miso mixture to the soup pot and serve.

Approximate cooking time is 30 minutes (with chopping).