If you haven’t tried miso, I hope that after reading my little recipe you will buy it. It’s primarily a fermented soy bean paste commonly used as a condiment in Japan, but now it’s used everywhere, and—in addition—may have a favorable influence on health. It’s quite tasty and is in itself a satisfying meal. If you hesitate to dip in to the pot of miso, rest assured. Miso is unbeatable at giving delicious flavor to a marinade or vinaigrette. And you will find a thousand more uses!
Prep time: 15 minutes
Cooking time: 25 to 30 minutes
- 8 cups vegetable broth
- 1 tablespoon grated fresh ginger
- Juice of half a lime
- 2 cloves of garlic in thin slices
- ¼ cup miso
- ¼ cup soy sauce
- 1 diced onion
- 1 crushed garlic clove
- 1 diced red pepper
- 2 cups of cheese tortellini
- ¼ cup fresh coriander
- Pour broth into a large saucepan, add ginger, garlic, 1/4 cup soy sauce, miso, and lime juice. Bring to a boil. Continue cooking for 20 minutes.
- Meanwhile, pour the oil into a frying pan. Once the oil is hot, add the onions and fry for 5 minutes, stirring occasionally. Add garlic and the diced peppers, and cook 3 to 5 more minutes. Remove from the heat source and leave on standby.
- Add the Tortellini to the broth, and cook according to the manufacturer’s instructions.
- Sprinkle with coriander, and serve immediately.