sweet potato & miso soup.
4 cups vegetable stock
1 sweet potato
4-6 dried porcini mushrooms
1 cup extra firm tofu, drain & cut into 1" cubes
a handful of fresh spinach, roughly chopped
1/4 cup white miso, dissolved in a little of the warmed broth
sea salt & cracked pepper
- Roast the sweet potato in a 400 degree oven for 30 minutes, or pop it in the microwave for the amount of time suggested by your machine (don't forget to poke some holes in the potato with a fork). When it is cool enough to handle, diced it.
- Meanwhile, in a stock pot, bring vegetable stock to a boil. When it comes to a boil, reduce heat to low & add porcini mushrooms, cook covered for about 3 minutes. Then add the potato, tofu & spinach. Cook another 3-4 minutes and carefully stir in the miso. Season to taste. Serve.
happy eatings & cheers!