Garnished with roasted tofu croutons and stuffed with roasted shiitake, tender kohlrabi and soba noodles, this miso soup is a hearty meal in a bowl.
On my Facebook page and my G+ page, I have been sharing links to food blogger recipes that catch my eye. While all of the recipes I've shared are ones I'd be delighted to eat, some are ones I actually want to make as well as eat. When I shared Easy Miso Soup by Christine of Cook The Story, I had visions of taking some shrimp from the freezer, rolling up a bunch of sushi, and serving the miso soup as a starter with a sushi meal.
Then reality hit, along with a polar vortex, and the idea of sushi wasn't half as appealing as the idea of a big bowl of soup. I veered away from quick and easy into the direction of turning a bowl of miso soup into a full meal. This is not vegan because I used fish sauce, but if you have a fish sauce substitute, this would be a vegan meal.
If you want an easy version of the classic miso soup, please check out Christine's recipe. If you want to pump {clap} it up, read on. I remembered my mom's BBQ tofu (a recipe I took really bad photos of so I've never shared it here) and used half of a container of tofu for that. I had a really fugly looking kohlrabi from the community supported agriculture (CSA) farm share and some soba noodles we never seem to eat and figured they'd go well with the broth. Then I spied some shiitake mushrooms with a magical markdown sticker, and I decided it was time to stop shopping and get into the kitchen.
There are a lot of balls in the air for this one, but the end result was slurped down by the whole family so I'd say it was a win. For other recipes using kohlrabi, please see my Kohlrabi Recipe Collection, part of the Visual Recipe Index.
