Soup
Ginger miso vegetable soup
A clear pot of carrots, greens, and tofu in ginger broth, finished with miso off the boil so it stays mellow. About 30 minutes, one pot.
Allergens: Soy (miso and tofu). Choose a gluten-free miso if you avoid wheat; some miso is made with barley.
Ingredients
- 1 tablespoon neutral oil
- 1 small onion, thinly sliced
- 2 garlic cloves, smashed
- 1 tablespoon finely grated fresh ginger
- 6 cups water
- 2 medium carrots, sliced into coins
- 1 block (14 oz / 400 g) firm tofu, cubed
- 4 cups chopped spinach or napa cabbage
- 3 tablespoons white or yellow miso
- 1 tablespoon rice vinegar
- 2 scallions, thinly sliced
- Chili crisp or black pepper, to taste at the table
Method
- Warm the oil in a soup pot over medium heat. Cook the onion until soft, about 5 minutes. Add garlic and ginger and stir for 30 seconds.
- Pour in the water and add the carrots. Bring to a simmer and cook 8 minutes, until the carrots are just tender.
- Add the tofu and greens. Simmer 3 minutes, until the greens wilt. Take the pot off the heat.
- Ladle a cup of hot broth into a bowl, whisk in the miso until smooth, and stir that back into the pot. Do not boil after the miso goes in.
- Stir in the rice vinegar. Serve with scallions and chili or pepper at the table.
Kitchen notes
- Boiling miso makes it flatter and can make the broth cloudy. Off-heat is the whole trick.
- The soup keeps 2 days in the refrigerator. Reheat gently and add a splash of water if it thickens.
Kitchen notes, not medical advice. These pages describe how to cook food. They do not diagnose, treat, or promise any health result. If you have an allergy or need a specific eating pattern, follow a qualified clinician.