Big Miso Dinner Soup

Total Time:
40 min
15 min
25 min

2 servings

  • 4 cups vegetable stock or water
  • 1 tablespoon minced fresh ginger
  • 1 clove garlic, chopped
  • 1/2 acorn squash, seeds removed, washed under hot water, peeled if necessary and cut into bite-size pieces
  • 2 ears fresh or frozen corn, shucked, silk removed, quartered
  • 1 medium onion, peeled and cut into eighths
  • 2 carrots, peeled and cut into 2-inch pieces
  • 1/2 head Savoy cabbage, cut into 1/2-inch wedges
  • 8 large mushrooms
  • 1/2 pound spinach, washed, tough stems removed
  • 1 pound firm tofu, cut into 1-inch squares
  • 2 scallions, cut into 1-inch pieces
  • 2 tablespoons red miso
  • 1 tablespoon tamari or soy sauce
  • 5 drops hot pepper sauce
  • 1/2 lemon, juiced
  • 1/4 teaspoon sesame oil
  • Salt
  • Freshly ground pepper
  • In a large pot bring the stock to a boil and add the ginger and garlic.

  • Add the squash, corn, onion, carrots, cabbage and mushrooms and return to a boil. Cook at a low boil until the cabbage and onions are 3/4 cooked, 5 to 7 minutes.

  • Add the spinach, tofu and scallions and return the soup to a boil. Cook until the tofu is heated through and the spinach is wilted, 2 to 3 minutes.

  • Using a slotted spoon, transfer all the vegetables to a large, warmed serving bowl, cover the bowl and keep it in a warm place.

  • Add the miso, tamari, hot pepper sauce, lemon juice and sesame oil to the broth. Season to taste with salt and pepper.

  • Pour the broth over the vegetables and serve at once.

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