The easiest way to get the veggies that this recipe (and my omelet recipe) calls for is to buy the Evolution brand "Mushroom and Leek Medley" chopped package available at Whole Foods, Ralphs, and I think even Vons (in the produce section, refrigerated.) I love this chopped mixture - it's a big package, but lasts the two weeks it takes for me to use it all.
1 tsp canola oil
1/4 cup chopped mushrooms and leeks
1 cup water
1/4 cup cubed firm tofu
1 tsp miso
Heat the canola oil in a sauce pan; add chopped veggies (if using Evolution's mixture, you may want to chop it to smaller pieces) and saute for 4-5 minutes, or until leeks are soft. Add water and tofu; after the water begins to boil, lower the heat to med-low. In a measuring cup, remove 1/4-1/2 of a cup of the boiling liquid - add miso to the measuring cup, and incorporate the paste into the water (a small fork works best). Once the miso is thoroughly incorporated, turn off the heat under the soup and add the miso/water mixture into the pan. Stir gently and eat immediately.
Serves 2-3 pouches
Miso Soup with Veggies
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