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Christel's Colorful Miso Soup
Vegetarian Basics, Cornelia Dickhaut---with changes by Christel
A simple miso-soup with chopped vegetables, decorated with parsley-flowers and fresh carrot-chips.
Ingredients for 4 servings:
1 big carrot
1 leek
2 potatoes
1 celery stalk
15 ml 1 tbsp oil
900 ml 900 ml ( 30 ounces ) vegetable broth
30 ml 2 tbsp Miso
fresh parsley, pepper
Prepare the leek http://www.davidlebovitz.com/2009/03/how-to-prepare-leeks-1/ and cut
the leek, the washed carrot and the celery stalk into angular pieces. Scrub, peel (if desired) and chip the potatoes.
Heat the oil in a pot, add the vegetables and fry them for 1 or 2 minutes.
Then add the vegetable broth and cook everything for up to 8 minutes
or shorter, depends on how you like the vegetables: al dente or soft boiled.
Turn off the heat and stir the Miso and some chopped parsley in the soup.
Add some ground pepper.
Enjoy.
Additionally you can add also 250g (8 oz.) cubed tofu and 200g ( 3 cups ) sliced shiitake mushrooms or champignons (button mushrooms) fried with the vegetables.
It is not angular on the photo ( excuse ) it is simply chopped.
When I was in Plum Village, some years ago,we had to cut the carrots for soup in angular pieces.
--Christel