Tofu Veggie Miso Soup

Tofu Veggie Miso Soup

Serves 6 as a meal
Serving size = 3 to 4 cups

• 2 blocks firm or extra-firm tofu, drained, pressed if desired, each block cut into 24 cubes
• 1/4 cup dry white wine or mirin
• 2 teaspoons sugar (omit if using mirin)
• 4 to 8 ounces sai fun (cellophane; mung bean thread noodles), or mei fun (thin rice noodles), or soba noodles broken in half, or capellini ("angel hair" pasta) broken in half
• 1/4 cup high-heat oil (canola, safflower, grapeseed)
• 8 cups vegetable broth
• 4 cups water, divided
• 3 tablespoons soy sauce
• 1 teaspoon (or more, to taste) sriracha, optional
• 1/4 to 1/2 teaspoon freshly ground black pepper, to taste
• 3 sheets nori (dried seaweed), cut into large rectangles, optional
• 1/2 cup miso (chickpea, brown rice, white or mellow)

VEGETABLES

• 1 large sweet onion, julienned
• 4 stalks celery, de-stringed and julienned (2 cups)
• 4 large carrots, peeled and julienned (2 cups)
• 6 cloves garlic, minced
• 1 tablespoon freshly grated ginger, optional
• 1/2 medium green cabbage, shredded (4 cups)
• 4 cups total, choose from the following:
  •  Crimini or button mushrooms, sliced (8 ounces = 2 cup)
  •  Zucchini or yellow summer squash, julienned (1 small = 1 cup)
  •  Red, orange or yellow bell pepper, seeded and julienned (1 small = 1/2 cup)
  •  Snow peas, strings removed, julienned (4 ounces = 1 cup)
  •  Broccoli, cut into small florets (1 head = 3 to 4 cups)
  •  Spinach leaves, or de-stemmed kale, chopped (8 ounces = 3 cups)

1. Heat oven to 450 degrees F. Line 2 baking sheets with nonstick foil (preferred), or use regular foil and brush lightly with oil. Arrange 24 tofu cubes in a single layer on each baking sheet and brush lightly with oil. Bake until firm and golden brown, 30 minutes, turning once during baking; remove from oven and keep warm.
2. Meanwhile, in a cup stir together wine and sugar; set aside, stirring occasionally to dissolve.
3. Meanwhile, prepare noodles according to package directions; rinse in cold water, drain, cover to keep moist, and set aside.
4. Meanwhile, heat oil in a 6- or 8-quart stockpot on medium-high and sauté carrots, onions and celery until onion is translucent, 5 minutes.  Add garlic, ginger, mushrooms, zucchini, bell pepper, and snow peas and sauté until all veggies are softened, 5 minutes. Add wine mixture and cook 2 minutes. Add broth, 2 cups water, soy sauce, sriracha, and black pepper. Cover and bring to a boil. Add cabbage, broccoli, kale, and nori. Return to boiling, then reduce heat and simmer until vegetables are just tender, 5 to 10 minutes. Add spinach and prepared noodles, and simmer just until spinach is just wilted. Turn off heat and keep covered.
5. Bring remaining 2 cups water to a boil in the microwave or on the stove; remove from heat. When boiling has stopped (boiling will destroy miso’s beneficial enzymes), stir in miso until mixture is smooth, then mix into soup. Taste and adjust seasonings.
6. To serve, place a few cubes of tofu in bowls and add soup on top.
7. When reheating, bring soup almost to a simmer and turn off heat; do not boil.