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Simmered Tofu and Vegetables

I love the comforting nature of this delicious dish. Tender tofu simmered in a delicate miso broth with fresh veggies is just the most relaxing, yummy comfort food ever.

Miso broth:
3 cups spring or filtered water
3-inch piece kombu
2 shallots, diced (or one half red onion)
1 carrot, diced
1 cup diced daikon
1 cup small cauliflower florets
1 tablespoon barley miso

2 stalks broccoli, small florets
1 package extra firm tofu, cubed
1-2 fresh scallions, thinly sliced on the diagonal

Place water and vegetables (except broccoli and scallions) in a medium soup pot over medium heat. Cover and bring to a boil. Reduce heat to low, add tofu and cook until daikon is tender, about 15 minutes. Remove a small amount of broth and puree miso. Stir miso back into broth with broccoli. Simmer 5-6 minutes, until the broccoli is crisp tender. Take care not to boil the miso as this will destroy the enzymes.

To serve, spoon vegetables, tofu and broth into individual bowls and sprinkle with scallions. Serve hot. Makes about 4 servings. Note: You can pan the tofu for added richness and warming energy. 


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