Sweet potatoes and watercress are both splendid sources of vitamin C; they team up in this quick soup to great effect. As I mention in the ingredient list, I like this with a dark, robust variety of miso such as barley or hatcho.

　　

Ingredients

6 servings

　　2 medium sweet potatoes

　　2 natural, salt-free vegetable bouillon cubes

　　One 12.3-ounce package firm or extra-firm silken tofu, finely diced

　　1 bunch watercress, thinly sliced

　　3 to 4 scallions, thinly sliced

　　2 teaspoons minced fresh or jarred ginger

　　2 to 4 tablespoons dark miso, such as barley or hatcho

　　Freshly ground pepper

　　

Step 1

Microwave the sweet potatoes until done but still firm, starting with 2 minutes per potato. Plunge into a bowl of ice water.

　　

Step 2

Pour 5 cups water into a soup pot; add the bouillon cubes and bring to a rapid simmer. Add the tofu, watercress, scallions, and ginger. Stir gently, return to a rapid simmer, then remove from heat.

　　

Step 3

Peel the sweet potatoes and cut into small dice. Stir into the soup.

　　

Step 4

Dissolve 2 tablespoons of miso in a small amount of warm water. Add to the soup and taste. If you’d like a saltier, more pungent taste, add another tablespoon or two of miso dissolved in a little warm water. Season with pepper to taste and serve at once.

　　

menu suggestions

Step 5

For a light soup-and-wrap meal, serve this with Baked Tofu and Raw Veggie Wraps (page 152).

　　

Step 6

Suitable soup-and-salad pairings include Tropical Tofu Salad with Chutney Mayonnaise (page 157) and Asian Edamame and Tofu Chopped Salad (page 158).

　　

Step 7

Serve this soup as a first course for a noodle dish. Try Seitan Chow Fun (page 120) or Soba Noodles with Green Beans and Almonds (page 127). Add Bok Choy, Red Cabbage, and Carrot Salad (176) or any simple salad of your choice.

　　

nutrition information

Step 8

Calories: 95

　　

Step 9

Total Fat: 2.5g

　　

Step 10

Protein: 6g

　　

Step 11

Carbohydrates: 12g

　　

Step 12

Fiber: 1g

　　

Step 13

Sodium: 280mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).