Miso Soup with Winter Vegetables

Daikon Radishes

This soup is very warming, and surprisingly filling compared to the more usual, brothy miso soups. It features potatoes, cabbage, carrot, and daikon or turnip, to make a satisfying bowlful. Adapted from Vegan Soups and Hearty Stews for all Seasons by Nava Atlas.

Serves: 6

  • 1 tablespoon olive oil
  • 2 medium onions, quartered and sliced
  • 4 medium potatoes, scrubbed and finely diced (see Variation)
  • 1 1/2 cups shredded white or napa cabbage
  • 1 large celery stalk, cut into short, thick matchsticks
  • 1 large carrot, peeled and cut into thick matchsticks
    (or 1 cup baby carrots, quartered lengthwise)
  • 1 cup peeled, diced daikon radish, white turnip, or parsnip
  • 32-ounce container low-sodium vegetable broth
  • 1/4 cup dry red wine or sherry
  • 1 tablespoon freshly grated ginger
  • 6 to 8 fresh shiitake mushrooms, stemmed and sliced
  • 8 ounces soft tofu, blotted and cut into small dice
  • 3 tablespoons miso, any variety, or more, to taste
  • Freshly ground pepper to taste

Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until golden.

Add the potatoes, cabbage, celery, carrot, and daikon radish. Cover with the broth, then stir in the wine, ginger, and shiitakes.

Bring to a slow boil, then lower the heat. Cover and simmer gently for 20 to 25 minutes, or until the vegetables are done. Stir in the tofu.

Adjust the consistency with 1 to 2 cups water, so that the soup is dense but not overly crowded, and heat through for 2 to 3 minutes longer. Remove from the heat.

Dissolve the miso in just enough water to make it smooth and pourable. Stir it into the soup, then taste to see if you’d like to add more. Season with plenty of pepper and serve at once.

VARIATION: Substitute one medium sweet potato for two of the white potatoes.

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