Miso-Vegetable
- 2 to 3 cups winter squash
- 2 cups Chinese cabbage
- 1 bunch (6 to 8) scallions
- 1/4 to 1/2 pound tofu, firm or soft
- 1 1/2 tablespoons peeled and chopped fresh ginger root
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 5 cups Vegetable Stock
- 1 1/2 tablespoons white miso
- 1 1/2 tablespoons mellow red miso
- 1/2 cup water
Instructions:
This recipe is only one variation of a Japanese vegetable soup that has endless combinations. Just remember to keep it quick and simple. Squash always adds richness, but you can create
a sure winner with cooked, pureed carrots as well.
- Peel and cut winter squash into 1-inch cubes . Clean cabbage well, and slice it into 1/2- to 1-inch strips. Clean scallions, and chop into 1/2-inch sections.
- Rinse tofu and cut into 1-inch cubes. Peel ginger, slice thinly, and chop.
- In a soup pot, saute onion and garlic in sesame and vegetable oils over low heat for 3 minutes. Add squash, and continue to saute, stirring for 3 more minutes.
- Add soup stock, bring to a boil, then reduce the heat and simmer, covered, for approximately 15 minutes or until squash is tender. Add cabbage, scallions, tofu, and ginger. Simmer for 2 to 3 minutes.
- In a small bowl, whisk together both the white and red miso and Vi cup water. Add some of the miso-water mixture to the soup. Because miso often varies in flavor and strength, the quantity to add to the soup depends on how strong of a miso taste you desire. Taste the soup and add more miso as needed. Serve immediately; do not let the soup boil.