Big Miso Soup

  • Yield 8 servings

This reduced-fat soup is loaded with fresh vegetables and protein-rich tofu.


4 cups vegetable stock or water
1 tablespoon minced fresh ginger
1 garlic clove, chopped
1/2 acorn squash, seeded, peeled, washed, and cut into bite-size pieces
2 ears fresh or frozen corn, shucked, silk removed, and quartered
1 medium onion, peeled and cut into eighths
2 carrots, peeled and cut into 1/2-inch wedges
1/2 head savoy cabbage, cut into 1/2-inch wedges
8 large mushrooms
1/2 pound fresh spinach, washed, tough stems removed
1 pound firm tofu, cut into 1-inch squares
2 green onions, cut into 1-inch pieces
2 tablespoons red miso
1 tablespoon tamari or soy sauce
5 drops hot sauce, such as Tabasco sauce
Juice of 1/2 lemon
1/4 tablespoon sesame oil
Freshly ground black pepper


  1. In a large pot, bring stock or water to a boil and add ginger and garlic.
  2. Add squash, corn, onion, carrots, cabbage, and mushrooms and return to a boil. Cook at a low boil until cabbage and onions are three-quarters cooked, about 5 to 7 minutes. Add spinach, tofu, and green onions and return the soup to a boil. Cook until tofu is heated through and spinach is wilted, about 2 to 3 minutes
  3. Using a slotted spoon, transfer all the vegetables to a large warmed serving bowl, cover bowl, and keep in a warm place.
  4. Add miso, tamari or soy sauce, hot pepper sauce, lemon juice, and oil to the broth. Season to taste with salt and black pepper.
  5. Pour the broth over the vegetables and serve immediately.
Recipe courtesy of La Grenouille, New York City, N.Y. and the The Cancer Project 



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