This soup is very warming, and more filling than more common, very brothy miso soups.

　　

Ingredients

6 servings

　　1 tablespoon olive oil

　　2 medium onions, quartered and sliced

　　4 medium potatoes, peeled and finely diced (see Variation)

　　1 1/2 cups shredded green cabbage, preferably napa

　　1 large celery stalk, cut into thick matchsticks

　　1 large carrot, peeled and cut into thick matchsticks

　　1 cup peeled, diced daikon radish, turnip, or parsnip

　　1 recipe Asian Mushroom Broth (page 15), shiitake mushrooms reserved

　　8 ounces soft tofu, blotted and cut into small dice

　　1/4 cup dry red wine or sherry

　　1 teaspoon grated fresh ginger

　　2 to 3 tablespoons miso, any variety, to taste

　　Freshly ground pepper to taste

　　

Step 1

Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until golden.

　　

Step 2

Add the potatoes, cabbage, celery, carrot, and daikon radish. Cover with the broth.

　　

Step 3

Trim the shiitake mushrooms used in making the broth of their tough stems, then slice the caps and add them to the soup along with the tofu, wine, and ginger. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 20 to 25 minutes, or until the vegetables are done. Remove from the heat.

　　

Step 4

Dissolve the miso in just enough water to make it smooth and pourable. Stir it into the soup, then taste to see if you’d like to add more. Season with plenty of pepper and serve at once.

　　

Variation

Step 5

Substitute one medium sweet potato for two of the white potatoes.

　　

Nutrition Information

Step 6

Per serving:

　　

Step 7

Calories: 199

　　

Step 8

Total fat: 6g

　　

Step 9

Protein: 7g

　　

Step 10

Fiber: 4g

　　

Step 11

Carbohydrate: 30g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 565mg

　　Vegan Soups and Hearty Stews for All Seasons