You can easily make this soup in 30 minutes. I love the softness of the tofu and the crunchiness of the water chestnuts. Make it as hot or salty as you like with additional sriracha and soy sauce.
4 cups miso broth
4 cups vegetable broth
2 cups tofu, cut into 1/4" squares
2 cups mushrooms, sliced
2 cups brocooli (use frozen - its easier!)
1 can water chestnuts, sliced
1 cup wild rice, cooked
soy sauce, optional
In a large stockpot on your stove, combine the tofu, mushrooms, broccoli, and water chestnuts in 4 cups of broth. (Take the easy route on this one and use frozen broccoli.)
Let cook about 30 minutes.
Cook the wild rice separately and add it to individual bowls. Ladle the soup over and top with additional soy sauce and sriracha.