While shopping at Trader Joe’s, I make it a point to pick up a box or two of their Miso Ginger Broth. It’s the perfect base for my favorite Miso Soup With Tofu and Mushrooms. After all, nothing tastes better then a light and healthy soup for lunch or dinner!
Miso Soup With Tofu and Mushrooms
- 1 32-ounce box Miso Ginger Broth (available a Trader Joe’s)
- 1 16-ounce package firm tofu, sliced into cubes
- 8 baby bella mushrooms, sliced
- 2 cups fresh endive, rinsed and chopped
- Dash of soy sauce
- Dash of Sriracha sauce (if you like it spicy)
In a medium sized pot, add all the ingredients. Bring to a boil then reduce heat to low and simmer for 10 minutes.
It all started in the 50’s when Trader Joe’s started out as a small chain of convenience stores? It’s true. Way back in 1958. They were called Pronto Markets. In ‘67, their founder, the original Trader Joe, changed the name (yes, to Trader Joe’s).
Stores were made bigger (if you can imagine), walls were decked with cedar planks and the crew was donned in cool Hawaiian shirts. Most importantly, they started packaging innovative, hard-to-find, great-tasting foods under the “Trader Joe’s” name which cut their costs and saved shopper’s money. And that’s important, because “Value” is a concept they take very seriously. And by ‘Value,’ they mean great everyday prices on all of their great products — no sales, no gimmicks, no clubs to join, no special cards to swipe.