California Miso Soup

Try it; you will love it!!

In a mixing bowl , mix about 1 / 3 cup of miso paste into 2 cups of room temp water.

Wrap tofu in two layers of paper towels and weigh it down for 20 minutes.

Then diced into small cubes.

Heat the butter in a heavy 6 quart pan.

When the butter has melted , add onions and garlic.

Cook uncovered , over med heat for 10 to 15 minutes , stirring occasionally.

Heat and stir onions until they turn transparent but not brown.

Do not let them burn !.

When onions are transparent add fresh mushrooms.

Cook and stir for 3 minutes.

Pour water into the heavy 6 quart pan until it is half way full.

Increase heat and bring to a simmer.

To the 6 quart pan add , tofu , and cook for 10 minutes.

Turn down heat just below a simmer on the pan and add two cups of room temp water.

Also , add salad greens to the pan , cook , stirring occasionally , for 3 minutes.

Turn off heat.

Add 1 / 2 cup stock from the 6 quart pan to the mixing bowl with miso paste.

Mix until smooth.

Add miso mix to the 6 .

water, unsalted butter, onion, garlic cloves, mushrooms, firm tofu, miso, salad greens, rice vinegar, soy sauce, fish sauce