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Soups & Stews

Miso Soup - 1998
​​​​​​​​​​​​​​​​​Recipe courtesy of Don Wozny

INGREDIENTS
  • 1 tablespoon  vegetable oil
  • 2 large  carrots -- thinly sliced
  • 2 garlic cloves -- minced
  • 1 small  onion -- diced
  • 1 tablespoon ginger root – peeled, grated
  • ½ small head  Chinese (Napa) cabbage -- cut crosswise into 1/2" slices (4 cups)
  • 1 tablespoon  seasoned rice vinegar
  • ¼ teaspoon  coarsely ground black pepper
  • 1 package tofu - drained, cut into ½" cubes
  • ¼ cup  miso (red) -- mixed with 1/4 cup of hot tap water
  • 2 green onions -- sliced for garnish

​​PREPARATION
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 just tender.

Stir in tofu and miso; heat through, about 2 minutes.  Sprinkle with green onions to serve.  Makes about 9 1/2 cups or 6 main-dish servings.

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  • Home
  • Breakfast
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  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking