It seems like I’ve been narrowly skirting around illness for weeks now. The thought of miso soup sounded like an excellent idea and I pulled my usual trick of investigating what was hanging out in the fridge and pantry and using it.
Do you see a blue light in the top left hand corner of this photograph? That’s actually the light coming from outside right now. It is very dim and grey and blue up here in Vancouver this time of year. This is the season of umbrellas, ginger tea and soups like this one.
A note about stock: This soup and others like it really shine with the use of good stock. I have gotten increasingly obsessed with making vegetable stock from cooking scraps. This particular batch was make with stock that had a lot of fennel, lemon and garlic in it. I think that miso soup would also taste good with mushroom or fish stock. Now I am going to tell you a secret. I use a lot of miso in all of my vegetable stocks. The reason why I’m calling this dish in particular miso soup is because I was thinking about miso while I was making it, it has some tofu in it and the kale looks kind of like seaweed. OK now you know my secret.
- 1 onion, chopped
- a few tablespoons vegetable oil
- 1 portobello mushroom, chopped
- dash of sea salt
- dash of thyme
- dash of tarragon
- dash of basil
- dash of oregano
- the equivalent of 2 medium potatoes, chopped
- 1 or 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- about 10 cups of good vegetable stock with plenty of miso in it or some other kind of stock with several tablespoons of miso added (see note above)
- 1 cup cabbage, chopped
- 1 bunch kale, chopped
- 1 package of pressed tofu, cut into long thin fingers
- Take stock out of freezer to defrost if applicable.
- In a large pot over medium heat, pour the oil. Add the onions, portobello and sea salt and cook, stirring occasionally, for 5 min.
- Add the dry herbs and a bit more oil if the pot is looking dry, stir thoroughly for 2 min.
- Add the potatoes, carrot, celery and garlic, stir in and let cook for 2 min.
- Add the stock. I am a one-pot-cook kind of gal for day to day cooking, so I just pop the frozen stock straight into the pot, put the lid on and crank the heat up until it all melts. Do as you will.
- When the soup has reached a boil, turn it down to a gentle simmer. Cook until the potatoes are just cooked, about 8 min.
- Add the kale, cabbage and tofu. Cook for about 5 min. longer until the kale is cooked. Turn the heat off and let sit, covered, for a few minutes.
4 Comments Add yours
What a perfect plate for that soup Silvi! I used to make a miso soup with japanese sweet potatoe (the white one), mushrooms, onions and spinach….or was that seaweed…or maybe kale? I am going to steal your secret miso in the vegetable stock trick. Totally.
Oh yea! Do it do it do it! Miso and nutritional yeast are my top offs to all veggie stocks. They make stock cloudy and golden and beautiful. They add umami flavour and are both quite good for you I do believe. Nutritional yeast is full of B vitamins which ladies like you and I can benefit from!
Love you lots,