Recipe courtesy of Daniel Orr
Big Miso Dinner Soup
- Yield: 2 servings
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
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
Directions
- 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.