Rating: 3.5 stars
22 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3

This is not a fishy soup like those that are kelp based. Let this soup mellow overnight for best taste. Like all vegetable soups, measures are approximate and substitutions can include whatever vegetable you want. Mushrooms of any kind are particularly good in this soup.

Recipe Summary

cook:
10 mins
total:
35 mins
prep:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour oil into the bottom of a large saucepan, and place over medium heat. Add onion; saute until tender and almost brown. Add garlic and ginger; saute until fragrant, just a minute or two. Add tofu. Cook, stirring occasionally, until browned; this should take about 5 minutes

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  • Stir in soy sauce, thoroughly coating tofu. Add water and sherry. Bring back up to heat, and add carrots and spinach. Heat through.

  • Thin miso with some of the soup, and add back into the soup. Simmer over medium low heat for 5 to 10 minutes, stirring occasionally. Season with black pepper to taste. Serve.

Nutrition Facts

223 calories; protein 12.7g; carbohydrates 19.7g; fat 12.1g; sodium 987.2mg. Full Nutrition
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