Gorgonzola Miso Soup

1. 1

   Wash leeks and chop white and light green parts.

2. 2

   Melt butter in a stock pot or dutch over over medium high heat.

3. 3

   Add oil and swirl together with butter.

4. 4

   Add leeks and sautee, stirring, until they just start to brown Add water, 4 tbsp miso paste, and (optional) mirin.

5. 5

   Add 1/2 lb gorgonzola to soup.

6. 6

   Bring to a boil, stirring occasionally until gorgonzola is melted.

7. 7

   You may wish to skim out the blue veins when they rise to the surface if you don't like how they look, but it's not necessary.

8. 8

   If you would like more cheesiness in the flavor, add the rest of the gorgonzola.

9. 9

   If you would like more miso flavor, add the last tbsp of miso.

10. 10

    Optional: chop and add the tofu in chunks.

11. 11

    You may use an immersion blender to pureee the whole soup with the tofu for a silky texture, if you wish.

12. 12

    Bring boil to a boil and serve.

13. 13

    You can garnish with chopped chives or with little floating toast points if you wish.

* Per serving · 4 servings · Values may vary.

No additional tips available.