Imperial miso soup -- (from Sunrise Tofu, Volume 4)

1 carrot, chopped into bite-sized pieces
2 c bean sprouts
6 large shitake mushrooms, dried
3 tbsp vegetable bouillon
7 c boiling water
16 oz Med.-Firm tofu, cut into ½" cubes
1 tbsp vegetable oil
1 tbsp soy sauce
½ onion, thinly sliced
½ c light miso paste
2 c sui choy (Chinese cabbage)

In a medium soup pot, pre-boil carrots and shitake mushrooms in 1 c boiling water for 3 min. Transfer carrots, shitake mushrooms and cooking water into a bowl, set aside. Heat oil in soup pot over medium heat, add onions and sauté for 3 min. Add cabbage and bean sprouts and cook for another 3 min. Meanwhile, slice shitake mushrooms. Add mushrooms and carrots, cooking water, vegetable bouillon and 5 cups of boiling water to soup pot. Stir in tofu cubes and soy sauce, bring to a boil. Mix miso and 1 c boiling water. Stir in soup. Do not boil afterwards. Garnish with green onions and serve.

Variation: Any type of vegetable can be substituted or omitted to your liking.

Serves 10.

Back to the Table of Contents