Big Miso Dinner Soup
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
58
Sourness
46
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4 cups
Vegetable Stock1 tbsp
Ginger (minced fresh)1 clove
Garlic (chopped)1 medium
Onion (peeled and cut into eighths)8 large
Mushroom2 tbsps
Red Miso1 tbsp
Tamari1 tsp
Sesame Oil1
SaltDirections:
1
In a large pot bring the stock to a boil and add the ginger and garlic
2
Add the squash, corn, onion, carrots, cabbage and mushrooms and return to a boil
3
Cook at a low boil until the cabbage and onions are 3/4 cooked, 5 to 7 minutes
4
Add the spinach, tofu and scallions and return the soup to a boil
5
Cook until the tofu is heated through and the spinach is wilted, 2 to 3 minutes
6
Using a slotted spoon, transfer all the vegetables to a large, warmed serving bowl, cover the bowl and keep it in a warm place
7
Add the miso, tamari, hot pepper sauce, lemon juice and sesame oil to the broth
8
Season to taste with salt and pepper
9
Pour the broth over the vegetables and serve at once