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.