Monday got here fast again, blah. Our relaxing weekend flew by while we were enjoying it before the long week ahead. We saw This Is the End and it was a crazy, funny romp that may be a bit too raunchy for some. The pets were happy to hang inside most of the weekend avoiding the dry heat.
And I’m cutting back on fried foods after being reminded of carcinogens in them by Cherie’s talk. For me that means not as many stir fries. Instead of stir frying this 12 oz. package of Hodo Soy tofu , I used it in a new version of a classic – miso soup.
The Raw Project
Ginger Miso Soup
4 cups of water
4 tbsp. miso paste
1 tbsp. dashi granules
1″ chunk of fresh ginger
2 tbsp. tahini
1 package 8 or 12 oz. firm tofu, diced
2 green onions, chopped
1 large zucchini, spiral sliced
Place water, miso paste, dashi granules, ginger, and tahini into a blender and blend to a smooth, milky texture.
Pour mixture into a large soup pot, add chopped tofu, and bring mixture to boil.
Reduce heat to a low simmer and add onions and zucchini.
Simmer for about 10 minutes and serve. Makes 4 servings.