This soup is very warming, and surprisingly filling compared to the more usual, brothy miso soups. Adapted from Vegan Soups and Hearty Stews for All Seasons. ^[1]

• 1 tablespoon olive oil
• 2 medium onions, quartered and sliced
• 4 medium potatoes, peeled and finely diced (see Variation)
• 1 1/2 cups shredded white cabbage, preferably napa
• 1 large celery stalk, cut into thick matchsticks
• 1 large carrot, peeled and cut into thick matchsticks
• 1 cup peeled, diced daikon radish, white turnip, or parsnip
• 2 to 4 ounces fresh shiitake mushrooms, cleaned, stemmed, and sliced
• 1/4 cup dry red wine or sherry
• 1 to 2 teaspoons grated fresh or jarred ginger
• 32-ounce container vegetable broth
• 8 ounces soft tofu, blotted and cut into small dice
• 2 to 3 tablespoons miso, any variety, 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, daikon radish, mushrooms, wine, and ginger. Pour in the broth plus 2 cups water.

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

• Explore other recipes for hearty winter soups. ^[2]