Recipe by 125 Chinese recipes with Bill Jones and Stephen Wong
1 tbsp. butter
1/2 cup diced onion
1 cup diced carrots
5 cups chicken stock or vegetable stock
3 tbsp. white or red miso paste
1 cup frozen peas
1 cup frozen corn kernels
1 lb. soft tofu, cut into 1/2 inch (1 cm) cubes
2tbsp. chopped basil
2 tbsp. chopped parsley, preferably flat-leaf Italian variety
1 tbsp. chopped chives
Season salt and freshly ground black pepper to taste
In a large saucepan or soup pot, melt butter over medium heat. Add onion
and carrots; sauté for 1 minute, Add stock and miso and bring to a
boil. Add peas and corn kernel; cook for 2 minutes. Skim off any
impurities that float to the top.
Gently stir tofu and herbs into the soup and return to a boil. season to
taste with seasoned salt and pepper. Removed from heat and serve
immediately.
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