Hearty Miso Soup
3 cups water
1 tablespoon olive oil
1/2 cup sweet onion, thinly chopped
2 to 3 cloves garlic, minced
1/2 cup carrots, thinly sliced
1/2 cup broccoli, chopped small
1/2 cup bell pepper, chopped small
1/2 pound firm tofu, chopped into cubes
3 tablespoons soy sauce
1/2 cup dried wakame seaweed
2 tablespoons garlic pepper
2 tablespoons mellow white miso paste
1/4 cup scallions, thinly sliced
1) Place water in a medium pan and put on stove over medium heat.
2) In a large pan, sauté the onions and garlic in olive oil on medium heat, until the onions begin to soften. Add the carrots, broccoli, pepper, tofu, and soy sauce and continue to cook until the vegetables are a little soft and the tofu begins to brown around the edges.
3) The water should be hot and starting to bubble gently. Add the sautéed vegetables, tofu, seaweed, garlic pepper, and miso paste. Reduce heat and stir to dissolve miso. Let cook for a few minutes, being careful not to boil. Remove from heat and allow to sit for 10 minutes before serving to allow flavors to marry. Top with scallions and enjoy!