Miso Healthy! (4/3/10)

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Miso Soup

Serves 4-6

2 Tablespoons olive oil
3/4 cup chopped onion
3 cloves garlic, minced
1 Tablespoon fresh ginger, minced
12 ounces extra firm tofu, cubed (optional)
1 tablespoon tamari
4 1/2 cups vegetable broth
2 carrots, thinly sliced
1/2 oz wakame seaweed, broken into pieces*
3 cups baby spinach leaves
1/4 cup miso paste, any variety
ground black pepper to taste
1 bunch scallions, sliced for garnish

Heat oil a large saucepan over medium heat. Add onion; saute until tender and almost brown. Add garlic and ginger; saute until fragrant, just a minute or two. Add tofu. Cook, stirring occasionally, until browned; about 5 minutes.

Stir in tamari and stir to coat tofu. Add vegetable broth, carrots and wakame. Bring back up to heat, simmer for 10 minutes, or until carrots are crisp-tender. Stir in spinach until just wilted.

Take some hot soup liquid out of the pot and stir with miso to thin. Add the miso back into the soup and simmer over low heat for 5 to 10 minutes, stirring occasionally, being very careful not to boil. Season with black pepper to taste and serve garnished with scallions.

*or, you can put the wakame into the soup whole, and before serving, remove it and cut it up with kitchen scissors.