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Miso Soup

A favorite soup at the Morningstar Inn that I worked at so many years ago. I used to make a garlic broth and used red miso. Yields: About 9 1/2 cups or 6 main-dish servings.

  • 1 tablespoon vegetable oil
  • 2 large carrots, thinly sliced
  • 2 garlic cloves, minced
  • 1 small onion, diced
  • 1 tablespoon grated, peeled gingerroot
  • 1/2 small head napa (short Chinese cabbage), about 1/2 pound, cut crosswise into 1/2-inch-thick slices to make about 4 cups
  • 1 tablespoon seasoned rice vinegar
  • 1/4 teaspoon coarsely ground black pepper
  • 1 16-ounce package firm tofu, drained and cut into 1/2-inch cubes
  • 1/4 cup red miso (Note Below), diluted with 1/4 cup hot tap water
  • 2 green onions, sliced for garnish
  • In 5-quart Dutch oven, heat oil over medium heat.
  • Add carrots, garlic, onion, and ginger and cook, stirring occasionally, about 10 minutes or until onions are lightly browned.
  • Add cabbage, vinegar, pepper, and 6 cups water; heat to boiling over high heat.
  • Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender.
  • Stir in tofu and miso; heat through, about 2 minutes.
  • Sprinkle with green onions to serve.

Miso comes in a variety of flavors, colors, and textures that fall into three basic categories: Red, which has a strong flavor; golden, which is mild; and white, which is mellow and slightly sweet.


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