• 1 cup yellow or sweet white onion (1 medium), cut into thin half-circles
  • 1 1/2 cup celery, diagonally sliced (about 3 large stalks)
  • 1 1/2 cup carrot, diagonally sliced (about 2 large)
  • 3 cups Chinese Napa cabbage, or green cabbage, thinly sliced
  • 2 cups bok choy, chopped, leaves and stems
  • 3-4 oz fresh shiitake mushrooms, or 5-6 dried & reconstituted, sliced, optional
  • 8 cups water
  • Juice of 1 tablespoon grated fresh ginger, squeeze out juice in palm or garlic press
  • 6 tablespoons Miso paste. I like Cold Mountain brand, non-GMO, Mellow White
  • 14 oz pkg organic extra firm tofu (or firm tofu, pressed), cubed 1/2”-3/4”
  • Tamari (Japanese soy sauce; gluten free), soy sauce, or sea salt, to taste

A light, clean, and nourishing soup. Using Asian the vegetables creates best flavor.
Adapted from Follow Your Heart Soup Cookbook, Miso Soup. Makes 3.5 quarts

Sliced green onions
Steamed brown rice, if desired
Roasted seaweed snack sheets or nori, for color and flavor, optional

Heat a heavy-bottomed 5- or 6-qt pot, to medium high. Add onion and dry saute, stirring occasionally, until as the onion weeps and very lightly browns, about 4-5 minutes, adding a bit of water to prevent sticking. Add the celery and carrots and continue to dry saute using the same method for 2-3 minutes, looking for overall light browning.

Add the the Napa or green cabbage and bok choy, and mushrooms.  Mix well.  Add the water and ginger juice. Bring to a boil, turn down to a simmer, and cook until the cabbage is tender, approximately 10-15 minutes. Turn off. 

In small bowl combine miso with enough hot soup broth to make a thin paste. Stir into the soup. Gently stir in the tofu chunks. Add tamari or salt to taste. Adjust seasonings, including the ginger and miso.

Spoon into soup bowls, garnish with sliced green onion, and spoon in the brown rice, if desired, to make the soup more filling.  Scatter over seaweed if desired.