4 cups vegetable broth
1 cup Spinach, shredded
1/2 cup dried shitake mushrooms, soaked in hot water to reconstitute
1 cup tofu, cut into very small cubes
1/2 cup green onions, chopped
2 1/2 Tbs white miso paste
In a large pot, bring the vegetable broth to a simmer. Add tofu, green onions, mushrooms and spinach and cook just until the greens wilt. Stir in the miso until it is dissolved. Remove from heat and serve. Serves about 6.
(This is from a recipe on allrecipes.com by Bobbi Ritcheske)
3 Tbs rice vinegar
3 Tbs canola oil
2-1/2 Tbs peanut butter
1-1/2 Tbs soy sauce
1-1/2 T brown sugar
1 Tbs ginger root, minced
2 Tbs garlic, minced
2 cups green cabbage, sliced thin
2 cups red cabbage, sliced thin
1 red bell pepper, sliced thin
3 scallions, chopped
1/4 c fresh cilantro, chopped
To make the dressing, combine all the ingredients in a food processor or blender and blend for a few seconds.
In a large bowl combine the slaw ingredients and toss with the dressing right before you serve. Serves about 6.