The (Truly) Starving Artists’ Vegetarian Cookbook

Miso is like the ketchup of the East: Goes on everything and it is very tasty! The difference is that miso contains nutritional value that ketchup (surprise, surprise) does not. Miso can also be used to create fantastic gravy (we will include a vegan poutine recipe in a later installment of TSAVC).

INGREDIENTS:

4 cups water
1/3 cup miso
3 green onions
Handful of dried mushrooms
1/2 cup silken tofu, cut into blocks
Dash soy sauce (opt.)
Dash sesame oil (opt.)

1) Bring water to boil. Reduce heat to gentle simmer and add all ingredients. Stir until miso is well disolved (DON’T boil after you have added the miso or you will end up destroying a lot of the nutrients in it).

2) Serve with toast (if you have bread).

HINTS: Find miso and dried mushrooms cheap in Chinatown or your Asian Grocer. Dried mushrooms can be used in multiple recipes and will keep for ages. Keep the heels of your bread loafs to turn into toast for soup nights. Find affordable onions (and other produce) at local farmers markets or neighbourhood produce stands.