Vegetarian Nori Miso

I began trying to make a clear soup recipe, which quickly grew out of control to incorporate elements of miso, egg drop soup, and seaweed. I serve it as a main dish with a side of brown basmati rice.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 235 Calories

Ingredients

• 2 tablespoons white sugar
• 2 egg whites
• 1 clove garlic, minced
• 1 teaspoon cayenne pepper
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce
• 2 tablespoons ginger paste
• 2 cups shiitake mushrooms, thinly sliced
• 32 fluid ounces water
• 2 (32 fluid ounce) containers vegetable broth
• 1 ½ cups miso paste
• 2 cups edamame (green soybeans)
• ⅔ cup chopped spring onions
• 1 ½ cups cubed firm tofu
• ⅔ cup crumbled dried nori (seaweed)

Recipe Instructions

Step 1

Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked, about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool.

Step 2

Reduce heat to medium. Mix miso paste, ginger paste, and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame, mushrooms, spring onion, garlic, and soy sauce to miso broth; cover pot with a lid, reduce heat to medium-low, and cook until mushrooms are no longer floating on the surface, about 10 minutes.

Step 3

Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer, stirring occasionally, until soup flavors have blended, about 1 hour.