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
- -- Salt
- -- 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.