This has got to be the easiest and fastest soup I’ve ever made. Usually, we have to spend time broiling the soup stock for a couple of hours. With just 3 simple ingredients this soup was great on its own. Best part, it started raining this evening and was the perfect comfort food to have.
The idea came about when I chanced upon this random website featuring weekly menus of buddhist chinese vegetarian food. Most recipes on this site are pretty easy to make and they also feature pictures of the cooking processes. Sadly, specific amounts of ingredients measurements were not included and I had to use my gut feeling to do the estimation while I prepared this soup.
Ingredients: (5 small bowls servings)
8-10 Okra/Lady Fingers (chopped in small parts)
2 packets of Enoki Mushrooms
3 cups of water
4 tablespoons of miso
1 corn chopped in small parts (I replaced the tofu with this and is optional)
1.Wash enoki mushrooms, okra and corn and cut them in small chunks.
2. Mix miso with hot water until it becomes smooth. Set aside
3. Bring a pot of water to boil and add in enoki mushrooms, okra and corn.
4. Simmer for a few minutes and add in miso mixture last.
Note: The friendly staff from YES Natural retail shop told me that the miso mixture must be added last. This is because the nutrients will be lost once it hits a certain temperature. Not sure how true is that but I heeded his advice and my miso turned out awesome! It was a fuss free and easy soup to make. Best part, you can adjust the saltiness of the soup and ours was just right unlike those sold in Japanese restaurants!
There were two options of vegetarian miso sold at YES Natural and instead of bamboo sprouts miso (which I heard was saltier) I chose wheat germ and mine was made of wheat germ, salt and premium soy beans at $10.50 a bottle.