Lorna Sass: Miso Vegetable Hot Pot

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Miso Vegetable Hot Pot

 

Recipe By :Lorna Sass, Short-Cut Vegetarian, page 62

Serving Size : 0 Preparation Time :0:10

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups water

3 tablespoons instant vegetable stock powder

1/2 pound firm tofu -- drained and diced

(1/2 to 3/4)

1/2 pound bok choy -- trimmed and thinly sliced

(1/2 to 3/4)

1 can sliced baby corn -- (8-ounce)

drained and rinsed

3 tablespoons dark miso -- (approximately)

(such as barley or hatcho)

1/2 cup thinly sliced scallion greens

toasted sesame oil -- to taste (optional)

 

Keep this soup simple or expand it at will, depending upon your mood,

hunger, and what's available. The fermented soybean paste called miso

adds saltiness and gives the broth a winy, rich flavor - a healthful base

for a wide variety of added ingredients. The best misos are

unpasteurized. Look for them in the refrigerated section of natural food

stores and Asian markets.

 

In a large soup pot, bring the water and stock powder to a boil over high

heat. Ladle about 1/2 cup of the hot liquid into a 2-cup glass measuring

cup and set aside.

 

Add the tofu, bok choy, and baby corn to the pot and simmer, covered, over

medium-high heat for 2 minutes. Meanwhile, dissolve 3 tablespoons miso in

the reserved hot liquid by stirring vigorously with a fork and mashing the

miso against the side of the cup.

 

When the bok choy is tender but the stems still have some crunch, turn off

the heat. Stir in the miso solution, the scallion greens, and sesame oil

to taste (if using). If the broth isn't flavorful enough, add a

tablespoon more miso (first dissolving it in 1/4 cup of the cooking

liquid). Reheat if necessary. Serve in large soup bowls. Makes 4 hearty

servings.

 

Here are some good ways to vary the hot pot:

Use a different miso or combine two types of miso - light and dark.

 

For a burst of flavor, add a tablespoon of grated fresh ginger to the soup

- or stir in about 1/4 cup of minced cilantro at the end.

 

For more crunch, about a minute before the soup is done, add 3 ounces snow

peas, trimmed and cut into 1-inch slices on the diagonal, and/or 1 small

carrot, trimmed, halved lengthwise, and thinly sliced.

 

For a briny flavor, add 1 to 2 tablespoons of instant wakame sea vegetable

along with the bok choy.

 

Add a cup or two of cooked grains, but stir well before serving, as they

tend to sink to the bottom of the pot.

 

T(Cooking Time):

" 0:05 "

 

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Per serving: 204 Calories (kcal); 11g Total Fat; (41% calories from fat); 22g

Protein; 12g Carbohydrate; 0mg Cholesterol; 208mg

Sodium

Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0