Big Miso Dinner Soup Recipe

Name: Big Miso Dinner Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups vegetable stock or water; 1 tablespoon minced fresh ginger; 1 clove garlic, chopped; 1/2 acorn squash, seeds removed, washed under hot water, peeled if necessary and cut into bite-size pieces; 2 ears fresh or frozen corn, shucked, silk removed, quartered; 1 medium onion, peeled and cut into eighths; 2 carrots, peeled and cut into 2-inch pieces; 1/2 head Savoy cabbage, cut into 1/2-inch wedges; 8 large mushrooms; 1/2 pound spinach, washed, tough stems removed; 1 pound firm tofu, cut into 1-inch squares; 2 scallions, cut into 1-inch pieces; 2 tablespoons red miso; 1 tablespoon tamari or soy sauce; 5 drops hot pepper sauce; 1/2 lemon, juiced; 1/4 teaspoon sesame oil; Salt; Freshly ground pepper

Servings: persons

4 cups vegetable stock or water
1 tablespoon minced fresh ginger
1 clove garlic, chopped
1/2 acorn squash, seeds removed, washed under hot water, peeled if necessary and cut into bite-size pieces
2 ears fresh or frozen corn, shucked, silk removed, quartered
1 medium onion, peeled and cut into eighths
2 carrots, peeled and cut into 2-inch pieces
1/2 head Savoy cabbage, cut into 1/2-inch wedges
8 large mushrooms
1/2 pound spinach, washed, tough stems removed
1 pound firm tofu, cut into 1-inch squares
2 scallions, cut into 1-inch pieces
2 tablespoons red miso
1 tablespoon tamari or soy sauce
5 drops hot pepper sauce
1/2 lemon, juiced
1/4 teaspoon sesame oil
Salt
Freshly ground pepper

1
In a large pot bring the stock to a boil and add the ginger and garlic.
2
Add the squash, corn, onion, carrots, cabbage and mushrooms and return to a boil.
3
Cook at a low boil until the cabbage and onions are 3/4 cooked, 5 to 7 minutes.
4
Add the spinach, tofu and scallions and return the soup to a boil.
5
Cook until the tofu is heated through and the spinach is wilted, 2 to 3 minutes.
6
Using a slotted spoon, transfer all the vegetables to a large, warmed serving bowl, cover the bowl and keep it in a warm place.
7
Add the miso, tamari, hot pepper sauce, lemon juice and sesame oil to the broth.
8
Season to taste with salt and pepper.
9
Pour the broth over the vegetables and serve at once.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 cups vegetable stock or water, 1 tablespoon minced fresh ginger, 1 clove garlic, chopped, 1/2 acorn squash, seeds removed, washed under hot water, peeled if necessary and cut into bite-size pieces, and more.

Yes, Big Miso Dinner Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Big Miso Dinner Soup

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