Soups & Stews |
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Miso Soup - 1998
Recipe courtesy of Don Wozny
INGREDIENTS
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.
- 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.