 |
| Average Member Rating: |
|
(
0 ratings) |
|
Your Rating |
|
Login or
Signup
for a FREE Membership.
Membership Benefits: Create your own online cookbook,
rate & review recipes, participate in online forum &
more...
|
Rate
this recipe or to write a review.
|
Login to
add this recipe to your cookbook.
Big Miso Dinner Soup Recipe
4 cups vegetable stock or water
1 tablespoon minced fresh ginger
1 clove garlic, chopped
1/2 acorn squash, peeled and cut into bite-size pieces
2 ears fresh or frozen corn, shucked, silk removed, quartered
1 medium onion, peeled and cut into eighths
2 carrots, peeled and cut into 2" pieces
1/2 head Savoy cabbage, cut into 1/2" wedges
8 large mushrooms
1/2 pound spinach, washed, tough stems removed
1 pound firm tofu, cut into 1" squares
2 scallions, cut into 1" pieces
2 tablespoons red miso
1 tablespoon tamari or soy sauce
5 drops hot pepper sauce
1/2 lemon, juiced
Salt
Freshly ground pepper
In a large pot bring the stock to a boil and add the ginger and garlic.
Add the squash, corn, onion, carrots, cabbage and mushrooms and return to a boil. Cook at a low boil until the cabbage and onions are 3/4 cooked, 5 to 7 minutes.
Add the spinach, tofu and scallions and return the soup to a boil. Cook until the tofu is heated through and the spinach is wilted, 2 to 3 minutes.
Using a slotted spoon, transfer all the vegetables to a large, warmed serving bowl, cover the bowl and keep it warm.
Add the miso, tamari, hot pepper sauce, lemon juice and sesame oil to the broth. Season to taste with salt and pepper.
Pour the broth over the vegetables and serve at once.
Ratings / Reviews
No reviews have been submitted for this recipe yet...
Submitted By:
Gudrun
|
|
 |
|