A day for soup

It is colder outside than it is in Alaska, today. This makes me sad, and encourages my longing for warm, soothing foods. Today has been a day for frozen, bursting pipes, cold gusts of wind, and snuggling inside. It has been a day for soup.

Following a late lunch and an eventful afternoon, I took a long, hot shower. I had a lovely glass of Tempranillo (Trader Joe's, $5.99/bottle thank you very much), and a plate of incredible cheeses with pretzel thins. For dinner, homemade miso soup. I hope it warms you some.

Vegan Miso Soup

Ingredients
4 cups water
1 strip kombu
3 scallions, thinly sliced
1 block firm silken tofu (the kind in a box, not packed in water)
1/3 cup mellow/white miso

Method
1. Place water and kombu in a medium sauce pan. Bring to a boil, then reduced heat and simmer (covered) for 5 minutes.
2. While broth is boiling, cut tofu into small cubes.
3. Add tofu and scallions to broth; remove kombu piece carefully.
4. Slice kombu into thin strips, then cut the strips into small pieces. Add back to the soup.
5. Reduce heat to its lowest setting; add the miso, stirring slowly and well. It is important not to boil the miso, as that will negate all its healthful properties.
6. When miso is dissolved, remove from heat and serve.

Enjoy!