You do you! This is a flexible recipe suitable for substitutes or adding additional vegetables that stumble into your market basket. It’s a great soup to have in your back pocket for end of the week cleaning out the fridge. In addition or in place of the ingredients listed, we also like adding wakame seaweed, bok choy, cabbage, leeks, carrots and sweet potato. Have fun!
Note: Never boil the soup after the miso has been added! Miso, like yogurt has beneficial enzymes that can be killed off by high heat. This soup will last a day or two in the fridge, but is best-eaten same day.
Veggie Miso Soup
By Heather Hartman
- 12-ounce block firm tofu
- 8 cups water
- 1- 4 inch piece of kombu seaweed
- 6 Tablespoons dark or red miso
- 2 Tablespoons light or white miso
- 4 scallions, thinly sliced
- 1 cup diced butternut squash
- 2 cups roughly chopped fresh spinach or kale
- Bonito flakes for garnish (optional)
Wrap the block of tofu in 2 layers of paper towels and lay on a plate. Invert a second plate on top of the tofu and weigh down with a 28-ounce can. Leave for 10 minutes then cut the tofu into 1/4 to 1/2-inch cubes.
Heat the water, and the kombu seaweed in a 4-quart saucepan over medium heat. When the water reaches a low simmer, ladle 1 cup into a small bowl. Add the miso, and whisk until smooth.
Add the butternut squash to the seaweed broth. Bring the water to a bare simmer, and cook on low until the butternut squash is soft (about 8 minutes). Add the miso mixture and whisk to combine. Remove the kombu seaweed and discard (or save for your next batch of green tea!) Return to a slight simmer, being careful not to boil the mixture. Add the spinach and scallions and cook for another minute or until heated through. Remove from the heat, ladle into soup bowls and serve immediately. Garnish with the bonito flakes if using.