Spicy Summer Miso Soup
Ingredients
The broth
-
1
tablespoon
toasted sesame oil
-
1
tablespoon
minced ginger
-
2
tablespoons
minced garlic
-
8
pieces
scallions or ½ an onion, finely chopped
-
1
tablespoon
tobanjan (or other spicy paste)
-
5
cups
water
-
1
tablespoon
miso (preferably red)
-
1
tablespoon
soy sauce
The vegetables
-
2
cups
waxy potatoes, cut into ½-inch cubes
-
2
cups
chopped green cabbage
-
¼
cup
good-quality tahini
Optional add-ins and toppings
-
to taste
tiny tofu cubes
-
to taste
quartered cherry tomatoes
-
to taste
bite-sized segments of yellow beans
-
to taste
corn
-
to taste
lemon olive oil
-
to taste
slivered basil
-
to taste
more scallions
-
to taste
chives
Instructions
- Heat the sesame oil in a large pot and make a paste with the ginger and garlic.
- Sauté the paste with scallions or onion until aromatic, then add tobanjan and stir for 30 seconds.
- Add a splash of water along with miso and soy sauce, then add the rest of the water and bring to a simmer.
- Taste the broth and adjust with more soy sauce or tobanjan if needed.
- Add the potatoes and simmer until soft, then stir in cabbage and any tofu or summer produce.
- Cook for a few minutes, then stir in tahini.
- Serve topped with lemon oil, slivered basil, scallions, and/or chives.
Nutrition Facts (estimated)
Servings
4
Calories
211
Total fat
12g
Total carbohydrates
22g
Total protein
6g
Sodium
455mg
Cholesterol
0mg
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