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1
Microwave the sweet potatoes until done but still firm, starting with 2 minutes per potato.
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2
Plunge into a bowl of ice water.
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3
Pour 5 cups water into a soup pot; add the bouillon cubes and bring to a rapid simmer.
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4
Add the tofu, watercress, scallions, and ginger.
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5
Stir gently, return to a rapid simmer, then remove from heat.
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6
Peel the sweet potatoes and cut into small dice.
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7
Stir into the soup.
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8
Dissolve 2 tablespoons of miso in a small amount of warm water.
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9
Add to the soup and taste.
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10
If youd like a saltier, more pungent taste, add another tablespoon or two of miso dissolved in a little warm water.
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11
Season with pepper to taste and serve at once.
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12
For a light soup-and-wrap meal, serve this with Baked Tofu and Raw Veggie Wraps (page 152).
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13
Suitable soup-and-salad pairings include Tropical Tofu Salad with Chutney Mayonnaise (page 157) and Asian Edamame and Tofu Chopped Salad (page 158).
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14
Serve this soup as a first course for a noodle dish.
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15
Try Seitan Chow Fun (page 120) or Soba Noodles with Green Beans and Almonds (page 127).
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16
Add Bok Choy, Red Cabbage, and Carrot Salad (176) or any simple salad of your choice.
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17
Calories: 95
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18
Total Fat: 2.5g
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19
Protein: 6g
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20
Carbohydrates: 12g
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21
Fiber: 1g
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22
Sodium: 280mg
