Sweet and Miso Potato and Tofu Soup

Method

1. 01

   Submerge the potatoes in water and heat until boiling and cook about 10 minutes.

2. 02

   Drain and cool.

3. 03

   Dice when cool.

4. 04

   Slide the celery thinly.

5. 05

   Slice the mushrooms thinly and add to the celery Dice the green pepper in 1/8 to 1/4 in dice Peel and mince the garlic.

6. 06

   Peel and mince the ginger.

7. 07

   Mince the onion and add to the garlic and ginger.

8. 08

   Heat up about 1 cup of water and submerge the rice noodles in that water until soft.

9. 09

   Drain the tofu in a towel and then dice in 1/8 to 1/4 inch dice.

10. 10

    Heat up the water and add the ginger, garlic, and onion and boil for about 3 minutes.

11. 11

    Add the celery, mushrooms, green pepper, potatoes, and tofu.

12. 12

    Put the miso in a large heat-proof measuring cup/bowl and then ladle some water from the soup into it and stir.

13. 13

    Keep adding more and continuously stir until the miso is dissolved uniformly.

14. 14

    Mix all back into the soup and add the noodles.