Miso Soup with Winter Vegetables Recipe

Name: Miso Soup with Winter Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat the oil in a soup pot.
2
Add the onions and saute over medium-low heat until golden.
3
Add the potatoes, cabbage, celery, carrot, and daikon radish.
4
Cover with the broth.
5
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.
6
Bring to a rapid simmer, then lower the heat.
7
Cover and simmer gently for 20 to 25 minutes, or until the vegetables are done.
8
Remove from the heat.
9
Dissolve the miso in just enough water to make it smooth and pourable.
10
Stir it into the soup, then taste to see if youd like to add more.
11
Season with plenty of pepper and serve at once.
12
Substitute one medium sweet potato for two of the white potatoes.
13
Per serving:
14
Calories: 199
15
Total fat: 6g
16
Protein: 7g
17
Fiber: 4g
18
Carbohydrate: 30g
19
Cholesterol: 0mg
20
Sodium: 565mg

132

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 13 ingredients. The key ingredients include: 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, and more.

Yes, Miso Soup with Winter Vegetables 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.

Miso Soup with Winter Vegetables

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