Miso Soup

[Guest guest]

Let this soup mellow overnight for best taste. Like all vegetable

soups, measures are approximate and substitutions can include

whatever vegetable you want.

 

2 tablespoons olive oil

3/4 cup chopped onion

3 cloves crushed garlic

1 tablespoon minced garlic

1/2 (12 ounce) package firm tofu, cubed

1 tablespoon soy sauce

1 tablespoon sherry

4 1/2 cups water

2 cups grated carrots

1 (10 ounce) package frozen chopped spinach

1/4 cup miso paste

ground black pepper to taste

 

1 Pour oil into the bottom of a large saucepan, and place over medium

heat. Add onion; saute until tender and almost brown. Add garlic and

ginger; saute until fragrant, just a minute or two. Add tofu. Cook,

stirring occasionally, until browned; this should take about 5

minutes

2 Stir in soy sauce, thoroughly coating tofu. Add water and sherry.

Bring back up to heat, and add carrots and spinach. Heat through.

3 Thin miso with some of the soup, and add back into the soup. Simmer

over medium low heat for 5 to 10 minutes, stirring occasionally.

Season with black pepper to taste. Serve.