Simple, quick, and colorful, this soup is best eaten as soon as it is done. It makes a nice introduction to Asian rice or noodle dishes.

　　

Ingredients

4 to 6 servings

　　1 tablespoon olive oil

　　1 small onion or 2 to 3 shallot sections, minced

　　1 medium carrot, peeled and sliced

　　4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)

　　6 to 8 ounces fresh spinach or baby spinach, well washed, stemmed, and coarsely chopped

　　3 scallions, white and green parts, sliced

　　2 to 3 tablespoons dry white or red wine, optional

　　2 teaspoons minced fresh ginger, or more to taste

　　Freshly ground pepper to taste

　　4 ounces soft or firm tofu, cut into 1/2-inch dice

　　One 15-ounce can cut baby corn, undrained

　　2 to 4 tablespoons miso, any variety, to taste

　　

Step 1

Heat the oil in a soup pot. Add the onion and carrot and sauté over medium-low heat until both are golden, stirring frequently.

　　

Step 2

Add the water with bouillon cubes, spinach, scallions, optional wine, ginger, and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer very gently for 10 minutes. Add the tofu and baby corn with its liquid.

　　

Step 3

Dissolve the miso in enough water to make it smooth and pourable. Stir into the soup. If the soup is too dense, add more water as needed and heat through very gently. Serve at once.

　　

Nutrition Information

Step 4

Per serving:

　　

Step 5

Calories: 92

　　

Step 6

Total fat: 5g

　　

Step 7

Protein: 5g

　　

Step 8

Fiber: 5g

　　

Step 9

Carbohydrate: 9g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 565mg

　　Vegan Soups and Hearty Stews for All Seasons