Chef Janice Cook Migliaccio
Miso Vegetable Soup
Miso Vegetable Soup
Rated 3.0 stars by 1 users
Category
Soup & Stew
Cuisine
Asian
Servings
6 - 8 servings
Prep Time
15 minutes
Cook Time
45 minutes
Ingredients
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2 tablespoons sesame oil
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1 cup organic yellow onions, cut in thin half circles
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1 1/2 cups organic celery, sliced diagonally
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1 1/2 cups organic carrots, sliced diagonally 0.25'' thick
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8 cups water
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3 cups Napa Cabbage, thinly sliced
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2 cups Bok Choy or kale leaves (optional)
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1 teaspoon ginger juice - (from grated ginger)
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5 tablespoons miso paste
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1 package organic tofu (10 oz. package) cubed
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2 tablespoons organic green onions, sliced for garnish
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Tamari and sea salt to taste
Directions
In a heavy-bottomed 5-6 quart pot, gently heat 2 Tbsp. sesame oil.
Add the onions and celery, and sauté, stirring often, until lightly browned - about 10 minutes.
Add the carrots and continue sautéing 5-10 minutes more, stirring until carrots are browned.
Add the water and bring to a boil, then reduce the heat to low and simmer gently, uncovered, until the carrots are just tender, about 10-15 minutes.
Add the cabbage, bok choy or kale, and ginger juice.
Simmer 5-10 minutes longer, or until cabbage is tender.
Turn off the heat. In a small bowl, combine the miso and enough of the hot soup broth to make a thin paste.
Stir into soup. Gently stir in the tofu chunks.
Add the tamari and sea salt to taste.
Serve garnished with chopped green onions.
Filed in:
Bok Choy,
ginger,
Miso Paste,
Miso Vegetable Soup,
Napa Cabbage,
Organic Carrots,
Organic Celery,
Organic Green Onions,
Organic Tofu,
Organic Yellow Onion,
Soup & Stew
