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Miso Soup with Winter Vegetables
Posted By Nava On December 23, 2010 @ 3:51 pm In Warming Winter Soups | No Comments
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. 
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.
Article printed from Vegan & Vegetarian Recipes: VegKitchen.com: http://www.vegkitchen.com
URL to article: http://www.vegkitchen.com/recipes/soups-for-all-seasons/winter-soups/miso-soup-with-winter-vegetables/
URLs in this post:
 Vegan Soups and Hearty Stews for All Seasons.: http://www.vegkitchen.com/navas-books/vegan-soups-and-hearty-stews-for-all-seasons/
 winter soups.: http://www.vegkitchen.com/category/recipes/soups-for-all-seasons/winter-soups/
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