I bring you - once again - the "M" word. Miso. An ingredient not found in every fridge - but it oughta be. It lasts for ages and adds such a wonderful something extra to a simple soup! This is my ultimate comfort food. It is so darn easy to make and just warms my soul. You should try it - because I say so. And even though I am a bossy-pants, I know you love me and will do as I tell you.
Miso Vegetable Soup
adapted from Eating Well Magazine**
2 cups plus 3 tablespoons water, divided
2 tablespoons white rice, uncooked
2 cups frozen stir-fry vegetables or frozen mixed vegetables
1 12-ounce package extra-firm tofu, cut into small cubes
2 tablespoons miso*
2 scallions, thinly sliced
1 teaspoon rice vinegar, or to taste
1/2-1 teaspoon sugar, to taste
Bring 2 cups water and rice to a boil in a large saucepan over high heat. Cover, reduce heat to a gentle simmer and cook until the rice is just tender, 12 to 15 minutes.
Add stir-fry vegetables to the pot, increase heat to high and bring to a boil. Cook until the vegetables are heated through, stirring occasionally, 2 to 3 minutes. Add tofu and cook until heated through, about 2 minutes. Remove from the heat.
Combine miso and the remaining 3 tablespoons water in a small bowl and stir to dissolve. Add the miso mixture, scallions, vinegar and sugar to the soup and stir to combine.
This soup can be made ahead - cool, cover and refrigerate for up to 2 days.
*The color of miso (fermented soybean paste) depends on how long it's aged. In general, the lighter the color, the milder the flavor, so if you have never tried it, go for the white miso. It will keep, in the refrigerator, for more than a year.
**This is my favorite magazine EVER! There is something on almost every page that I want to make.