Summer Rainbow Miso Soup
Yield: About 2 and 1/2 quarts (6 servings, 1 1/2 cups each)
Prep time: 20 to 30 minutes, prepping and cooking.
- 1 tablespoon sesame oil Add to list
- 1 or 2 cloves garlic, peeled and pressed or minced Add to list
- 1 to 2 inch nub of ginger root, unpeeled, grated Add to list
- 1 small purple onion, peeled and diced Add to list
- 1 small sweet red pepper, seeded and diced Add to list
- 1 large carrot, scrubbed, sliced diagonally then into large matchsticks Add to list
- 1 medium yellow summer squash, unpeeled, diced or half-rounds Add to list
- 1 medium or small green zucchini squash, unpeeled, diced or half-rounds Add to list
- 3 fresh shiitake mushrooms (or dried, pre-soaked, saving liquid), stemmed, pads sliced Add to list
- 1 pound plain soft tofu, drained, cut into 1/2 inch cubes Add to list
- 1 and 1/2 quarts (48 ounces) water or vegetable stock Add to list
- 3 and 1/2 tablespoons mellow white or mellow brown (or chickpea) miso Add to list
- 1 teaspoon toasted sesame oil (or use 1/2 teaspoon, plus 1/2 teaspoon red pepper flakes) Add to list
- Optional: 1/3 bunch fresh cilantro leaves, minced (part for the pot, part for garnish) Add to list
- Optional: 2 to 3 green onions (include greens) diced, for garnish Add to list
Put water on to boil first in a tea kettle or large pot. In a separate soup pot, on medium heat, add 1 tablespoon untoasted oil and sauté garlic, onions, ginger and mushrooms for 2 to 3 minutes; add diced peppers for 2 to 3 minutes; add carrots and squash for 2 to 3 minutes, then tofu and boiling water (plus 1/2 cup soak water from dried mushrooms, if using), and turn up to high heat. When the water returns to boil, cook for 2 to 3 minutes. Remove pot from heat and let stand for 5 minutes or so.
Add miso to blender, with 1 cup soup liquid and blend briefly. Pour into soup pot, stir and taste. Add a bit more miso if necessary. Add toasted sesame oil and optional pepper flakes and/or cilantro as desired.
Note: For a strong-flavored and darker-colored broth, use 2/3 mellow white or brown miso and 1/3 dark miso paste - or simply use all darker miso, for a strong color and flavor, similar to soy sauce. With darker miso, sodium content is higher, but flavor is stronger, so you may use less miso.
Recipe by, former PCC Nutrition Education Manager