Gingery Miso-Spinach Soup

Name: Gingery Miso-Spinach Soup
Yield: 4 to 6 servings
Ingredients: 1 tablespoon olive oil; 1 small onion or 2 to 3 shallot sections, minced; 1 medium carrot, peeled and sliced; 4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9); 6 to 8 ounces fresh spinach or baby spinach, well washed, stemmed, and coarsely chopped; 3 scallions, white and green parts, sliced; 2 to 3 tablespoons dry white or red wine, optional; 2 teaspoons minced fresh ginger, or more to taste; Freshly ground pepper to taste; 4 ounces soft or firm tofu, cut into 1/2-inch dice; One 15-ounce can cut baby corn, undrained; 2 to 4 tablespoons miso, any variety, to taste

December 9, 2011

Simple, quick, and colorful, this soup is best eaten as soon as it is done. It makes a nice introduction to Asian rice or noodle dishes.

Recipe information

Yield
4 to 6 servings

Ingredients

1 tablespoon olive oil

1 small onion or 2 to 3 shallot sections, minced

1 medium carrot, peeled and sliced

4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)

6 to 8 ounces fresh spinach or baby spinach, well washed, stemmed, and coarsely chopped

3 scallions, white and green parts, sliced

2 to 3 tablespoons dry white or red wine, optional

2 teaspoons minced fresh ginger, or more to taste

Freshly ground pepper to taste

4 ounces soft or firm tofu, cut into 1/2-inch dice

One 15-ounce can cut baby corn, undrained

2 to 4 tablespoons miso, any variety, to taste

Preparation

Step 1
Heat the oil in a soup pot. Add the onion and carrot and sauté over medium-low heat until both are golden, stirring frequently.
Step 2
Add the water with bouillon cubes, spinach, scallions, optional wine, ginger, and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer very gently for 10 minutes. Add the tofu and baby corn with its liquid.
Step 3
Dissolve the miso in enough water to make it smooth and pourable. Stir into the soup. If the soup is too dense, add more water as needed and heat through very gently. Serve at once.
Nutrition Information
Step 4
Per serving:
Step 5
Calories: 92
Step 6
Total fat: 5g
Step 7
Protein: 5g
Step 8
Fiber: 5g
Step 9
Carbohydrate: 9g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 565mg

Vegan Soups and Hearty Stews for All Seasons

TagsSoup Soup/Stew Carrot Root Vegetable Vegetable Spinach Leafy Greens Ginger Herbs & Spices Tofu Corn Miso Main Starter Lunch Dinner Vegan Vegetarian Dairy Free Nut Free Gluten Free One-Pot Meals Easy Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Information

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Recipe notes