Summer Rainbow Miso Soup

Serves: 6

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

  • 1 1/2 quarts vegetable broth Add to list
  • 1 tablespoon sesame oil Add to list
  • 1 or 2 cloves garlic, peeled and pressed or minced Add to list
  • 1 small purple onion, peeled and diced Add to list
  • 1 to 2 inch knob ginger root, unpeeled, grated Add to list
  • 3 fresh shiitake mushrooms, stemmed and sliced Add to list
  • 1 small red bell 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 Add to list
  • 1 small zucchini, unpeeled, diced Add to list
  • 1 pound soft tofu, drained, cut into 1/2 inch cubes Add to list
  • 3 1/2 tablespoons white or brown miso Add to list
  • 1 teaspoon toasted sesame oil Add to list
  • Optional: 1/3 bunch fresh cilantro leaves, minced (part for the pot, part for garnish) Add to list

Preparation

Put broth on to boil in a tea kettle or small pot set over medium-high heat.

In a separate soup pot, set over medium heat, add sesame oil and sauté garlic, onions, ginger and mushrooms for 2 to 3 minutes. Add diced peppers and sauté for an additional 3 minutes, then add carrots, squash and zucchini and cook for 3 more minutes.

Add the tofu and boiling broth, and turn up to high heat. When the broth returns to a 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. Season with toasted sesame oil and optional cilantro as desired.

Notes

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. The sodium content of dark miso is higher, but flavor is stronger, so you may use less.

Recipe by Goldie Caughlan, former PCC Nutrition Education Manager

More about: miso, soup, tofu

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