Tofu! - Red Pepper and Miso Soup With Tofu and Black Sesame

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* Exported from MasterCook *

 

Red Pepper and Miso Soup With Tofu and Black Sesame

 

Recipe By :Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Soups Soyfoods

Vegan

 

Amount Measure Ingredient -- Preparation Method

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4 teaspoons light olive or sesame oil

1 small onion -- diced

1 carrot -- peeled and diced

1 celery rib -- diced

3 red bell peppers

1 teaspoon chopped fresh thyme

3 tablespoons chopped parsley

Salt

2 tablespoons dark miso

5 cups water -- OR

Basic Vegetable Stock -- (see separate recipe)

1 tablespoon dark soy sauce

GARNISH:

4 ounces firm silken tofu -- finely diced

1 tablespoon black sesame seeds

1 tablespoon chives -- snipped

 

Miso tempers the sweetness of red bell peppers and tones their color down to a

burnished red-orange. This smooth soup is garnished with tiny cubes of soft

tofu that have been simmered in salted water, a scattering of thick sesame

seeds, and snipped chives.

 

Heat the oil in a wide soup pot. Add the onion, carrot, celery, bell peppers,

and herbs. Saute over high heat, stirring frequently, until the vegetables are

wilted, browned in places, and there's a dark film on the bottom of the pot.

Add 1 teaspoon salt and stir in the miso.

 

Add cup of the water and scrape the pan to release the juices and break tip the

miso. Add the remaining water and soy sauce, bring to a boil, then lower the

heat and cover the pan. Simmer for 25 minutes. Let cool briefly.

 

Puree the soup until smooth, then pass through a sieve or food mill to get rid

of the pepper skins.

 

Bring 1 quart water to boil in a skillet or small sauce pan. Add 1 teaspoon

salt, then reduce the heat so that the water is barely simmering. Add the tofu,

simmer for 2 minutes, then remove. Heat the sesame seeds in a dry skillet until

they smell toasty, then remove to a plate.

 

Serve the soup in individual bowls, add tofu to each, and sprinkle with the

sesame seeds and chives. If you have any chive blossoms, scatter a few in each

bowl.

 

Source:

" This Can't be Tofu!, page 57 "

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Per Serving (excluding unknown items): 144 Calories; 7g Fat (42.7% calories from

fat); 5g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1171mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 1356 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Basic Vegetable Stock

 

Recipe By :This Can't Be Tofu! - Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive or vegetable oil

1 large onion

2 large carrots

2 celery ribs, including a few leaves

4 mushrooms

1 bunch scallions -- including half of the greens

8 garlic cloves -- smashed

1 tablespoon tomato paste

8 parsley sprigs with stems

6 thyme sprigs -- OR

1/2 teaspoon dried thyme

2 bay leaves

2 teaspoons salt

1/2 teaspoon peppercorns

2 quarts cold water

 

Scrub the vegetables and chop them roughly into 1 inch chunks. Heat the oil in

a soup pot. Add the vegetables and herbs and cook over high heat 5 to 10

minutes, stirring frequently. The more color they get, the richer the flavor of

the stock. Add the remaining ingredients and bring to a boil. Lower the heat

and simmer, partially covered, for 45 minutes. Strain.

 

This is a basic vegetable stock in which no special flavor predominates. Do,

however, include any trimmings from the vegetables used in the soup or dish.

For example, if you're making something with winter squash, add the skins and

seeds in the stock as well. Leek trimmings, extra mushrooms, tomatoes (in

summer), and the like are always welcome.

 

Yield:

" 6 cups "

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Per Serving (excluding unknown items): 322 Calories; 15g Fat (38.4% calories

from fat); 8g Protein; 46g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol;

4588mg Sodium. Exchanges: 0 Grain(Starch); 8 Vegetable; 3 Fat.

 

 

Nutr. Assoc. : 1563 0 0 2519 0 0 0 0 901035 2130706543 0 0 0 0 0