Kidney Soup

Sounds disgusting, but no kidneys involved… trust us.

“Kidney soup” was derived from the day Kirby and Teresa decided we were going to New York. KTNY = thus, Kidney. It became our signature, quick and easy go-to recipe. We’d make soup, apply to internships, and then have dinner! When we finally landed both of our internships… we celebrated with, you guessed it, kidney soup.

Ingredients:

• 1 can chicken broth
• 1 box firm tofu
• two fresh tomatoes
• 1/2 cup mushrooms
• 2 cups raw spinach
• 1 tbsp miso paste
• 2 tsp hot soy paste
• 2 eggs

Directions:

1. Pour chicken broth into a large stockpot. Add one can full of water to the pot.
2. In a small bowl, mix miso paste with hot soy paste. Add two tbsp of broth from the pot to your mixture, thinning out the paste to a more sauce-like consistency. Then add this into the stockpot.
3. Slice mushrooms, cut tomatoes into wedges, and cube the tofu. Throw these babies in!
4. Boil on medium for 10-12 minutes or until mushrooms are cooked.
5. Lightly beat the eggs so that no bubbles form. (This part may be tricky.) Pour egg in a slow stream into the stockpot, turning off the heat the minute you begin pouring. Begin stirring rapidly in one direction as soon as you start pouring in the egg.
6. Add spinach last (it wilts quickly, so you don’t need to put it in too early.)

Tada. Delicious, simple soup in 15 minutes!