This ginger miso soup–filled with tofu, turnip greens, vegetable broth infused with white miso–is a snap to make, wicked healthy, and vegan. (Of course, if you’re David, you’ll consider adding cubed cooked chicken breast. But that’s just like him to turn a perfectly lovely vegan recipe into something else.)
This light and simple soup is going to be your new best friend. Straight-shooting and soothing, it’s also willing and able to go along with your many moods. Feeling edgy? Punch it up with some poached shrimp or keep it vegetarian with maybe some baby bok choy and hard-cooked eggs. Need some extra sustenance? Toss in a tangle of udon noodles. Then slurp away, whatever your mood.–Jenny Howard
Ginger Miso Soup
- Quick Glance
- 20 M
- 30 M
- Serves 4 to 6
- 2 tablespoons untoasted sesame oil (or a different neutral-flavored oil)
- 2 tablespoons minced or grated fresh ginger
- 1 or 2 garlic cloves, minced or grated
- 5 or 6 scallions, white and green parts separated, each finely chopped
- 1 small bunch turnip greens, stems and central ribs removed and finely chopped, leaves shredded or left whole if small
- 5 cups canned mild-flavored, low-sodium vegetable broth or homemade vegetable broth
- 1/4 cup white miso paste (for gluten-free, check the label, but most white miso is free of gluten)
- 4 to 8 ounces firm tofu, cubed
- 1. In a medium pot over medium heat, warm the sesame oil. Add the ginger, garlic, white parts of the green onions, and the chopped turnip stems and sauté, stirring occasionally, until the white parts of the green onions are nearly translucent and the turnip stems are tender, 5 to 7 minutes.
- 2. Place the miso in a small bowl. Add the vegetable broth to the pot and raise the heat to medium-high. Once the broth is very hot, but not boiling, ladle about 1 cup of the hot broth into the miso and whisk to make a slurry. Return the mixture to the pot along with the green parts of the green onions, the turnip greens, and the tofu and stir gently to incorporate.
- 3. Turn off the heat and let the soup stand for a few minutes to wilt the greens and heat everything through. Serve immediately.