Miso Soup with Winter Vegetables

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

Serves: 6

1 tablespoon olive oil
1 large or 2 medium onions, quartered and sliced
4 medium potatoes, scrubbed and diced (see Variation)
32-ounce container low-sodium vegetable broth
1 ½ cups shredded white or napa cabbage
2 celery stalks, sliced on the diagonal
2 medium carrots, peeled and cut into ½ inch thick
1 to 1 ½ cups peeled, diced daikon radish, white turnip, or parsnip
¼ cup dry red wine or sherry
1 tablespoon freshly grated ginger
4 ounces fresh shiitake mushrooms, stemmed and sliced
3 tablespoons miso, any variety, or more, to taste
Freshly ground pepper to taste
Finely chopped cilantro leaves or parsley as desired

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

Add the potatoes and broth. Bring to a slow boil, then lower the heat, cover, and simmer gently for 8 minutes or so.

Add the cabbage, celery, carrot, and daikon (or turnip or parsnip). Add 2 cups of water and return to a gentle simmer.

Stir in the wine, ginger, and shiitakes. Cover and simmer gently for 20 minutes, or until the vegetables are tender but not overdone.

Adjust the consistency with more 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 stir in as much fresh cilantro or parsley as you'd like. Serve at once.

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

Nutrition information
Per serving: Calories: 199; Total fat: 6g; Protein: 7g; Fiber: 4g; Carbs: 30g; Sodium: 565mg