Red Miso Soup w/ Shallot Chili Garlic Crisps

You know the miso soup you get from sushi restaurants? With the tofu and the scallions? Well picture that, add a ton more flavor and some spicy toppings. That’s what you get from this soup. You get the benefits from the fermented miso paste and the protein from the tofu. It’s light and it’s delicious, I hope you give it a try!

.

Ingredients:

2 cups vegetable broth or chicken broth

4 cups water

2-3 tbsp red miso paste

1/3 cup soy sauce (light)

2 tsp rice vinegar

1 block firm tofu

3-4 talks celery

2-3 stalks Swiss chard

Seaweed snacks or sheets

.

Directions:

Add you broth and water to a pot. Turn your heat onto medium high. In a bowl, mix your miso, soy sauce and rice vinegar. Use warm water to blend together and break down the miso. Pour into your pot and let the liquid simmer.

Cube your tofu. Slice your scallions. Chop your chard. Place into the pot with the broth. Add in a few slices of your seaweed and bring to a boil. Allow to simmer for 25 minutes or more.

Serve with some seaweed, fresh scallions and the crisps. Recipe below!

.

Chili Shallot Garlic Crisps:

Ingredients:

2 medium shallots, sliced thin

10 cloves garlic, sliced thin

Red pepper flakes to taste

1 cup neutral oil (avocado, peanut, vegetable, canola)

.

Directions:

Heat your oil on the stove on medium high in a pot. Once hot, add in your shallots. Watch carefully. Once they’ve begun to turn golden brown, add in red pepper flakes and garlic. Cook in the heat for 1-2 minutes and remove. Let it cool before using.