Big Miso Soup
- Yield: 8 servings
- 4cups vegetable stock or water
- 1tablespoon 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
- 1medium onion, peeled and cut into eighths
- 2 carrots, peeled and cut into 1/2-inch wedges
- 1/2head savoy cabbage, cut into 1/2-inch wedges
- 8large mushrooms
- 1/2pound fresh spinach, washed, tough stems removed
- 1pound firm tofu, cut into 1-inch squares
- 2 green onions, cut into 1-inch pieces
- 2tablespoons red miso
- 1tablespoon tamari or soy sauce
- 5drops hot sauce, such as Tabasco sauce
- Juice of 1/2 lemon
- 1/4tablespoon sesame oil
- Freshly ground black pepper
- In a large pot, bring stock or water to a boil and add ginger and garlic.
- 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
- Using a slotted spoon, transfer all the vegetables to a large warmed serving bowl, cover bowl, and keep in a warm place.
- Add miso, tamari or soy sauce, hot pepper sauce, lemon juice, and oil to the broth. Season to taste with salt and black pepper.
- Pour the broth over the vegetables and serve immediately.