Organic Red Miso Vegi-Soup
1 red onion
3 peeled carrots
4 stalks celery
4 large garlic cloves
4 red potatoes
3 T olive oil
½ C red miso paste
3 T olive oil
1 bay leaf
1 T fresh rosemary
2 tsp fresh chopped thyme
2 cartons low sodium organic vegetable broth (64 ounces).
½ C wild rice (uncooked)
¼ C soy sauce
1T red chili paste (Sambal Oelek)
¼ C Tamari Sauce
1 32 oz can of diced tomatoes
2 T rice vinegar
2 T balsamic vinegar
one package firm tofu
fresh sliced mushrooms (or one can straw mushrooms, drained)
Sea salt and fresh ground pepper to taste
2 C chopped red chard
Sweat chopped vegetables in med. hot oil.
Add red miso paste and stir into vegetables ‘till melted. Add one bay leaf and fresh herbs
Add broth. While this starts to simmer, add wild rice mixture and stir. Add soy sauce, red chili paste (Sambal Oelek), Tamari sauce, diced tomatoes, rice vinegar and balsamic vinegar.
Add tofu cut into bite sized pieces and sliced mushrooms. Season with sea salt and fresh ground pepper to taste.
Bring to boil and turn heat down to simmer 40 minutes.
Add red chard chopped into large pieces omitting tough stalks and cook until soft.
Serve hot with brown bread slices on side.
