Miso Vegetable Soup
- Yield servings
- 2 teaspoons safflower oil
- 4 to 6 shiitake or cremini mushrooms, stems removed, thinly sliced
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- 4 cups low-sodium chicken or vegetable stock
- 2 cups water
- 1 cup cubed firm tofu
- 1 carrot, peeled and cut into julienne strips (size of matchsticks)
- 1 cup chopped fresh spinach
- 1 tablespoon white miso paste
- 1 green onion, finely sliced on the diagonal
- In a large saucepan, heat oil over medium heat. Add mushrooms and saute for 2 minutes. Add garlic and ginger and saute for 2 minutes longer.
- Add stock and water and bring to a boil. Reduce heat, partially cover, and simmer for 10 minutes. Add tofu, carrot, and spinach and simmer for 1 minute. Remove from heat.
- In a small bowl, combine the miso with a little of the hot broth and mix well. Stir the thinned miso into the soup.
- Sprinkle each serving with green onion.
Tip: Because the flavor and health qualities of miso are affected when boiled, it should be added at the end of cooking time.
From For The Love of Soup by Jeanelle Mitchell/Whitecap Books.