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Recipes for Health

Miso Soup With Tofu

Andrew Scrivani for The New York Times

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By MARTHA ROSE SHULMAN

Published: April 14, 2009

This miso soup is much like the classic version you find in Japanese
restaurants, with some added vegetables. Miso is a highly nutritious fermented
bean and grain paste; you can find it in Japanese markets and at whole foods
stores.

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Recipes for Health

This series offers recipes with an eye towards empowering you
to cook healthy meals every day. Produce, seasonal and locally grown when
possible, and a well-stocked pantry are the linchpins of a good diet, and
accordingly, each week’s recipes will revolve around a particular type of
produce or a pantry item. This is food that is vibrant and light, full of
nutrients but by no means ascetic, fun to cook and a pleasure to eat.
See
previous recipes »

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2 cups dashi (Japanese broth) or water

2 tablespoons dark miso paste

1 small carrot, peeled and cut in matchsticks or very thinly sliced

4 medium or 2 large mushrooms, cleaned, trimmed and very thinly sliced

4 to 6 ounces (to taste) firm silken tofu, cut in 1/4 inch dice

1 scallion, white and light green parts only, thinly sliced

1/2 cup chopped watercress or baby spinach

2 teaspoons snipped chives

1. Warm the dashi or water in a medium saucepan.
Place the miso in a bowl, and ladle in about 1/2 cup of the warm dashi or water.
Mix with a fork or whisk until the miso is well blended.

2. Bring the remaining broth or water to a simmer
(not a boil), and add the dissolved miso. Mix together but do not allow to boil.
Add the carrots, mushrooms, tofu, scallion and watercress or spinach. Bring to a
simmer, and remove from the heat. Serve, garnishing each bowl with chives.

Yield: Serves two

Advance preparation: The ingredients can be prepared
hours in advance. The soup is last-minute.

Martha Rose Shulman can be reached at martha-rose-shulman.com.

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Past Coverage

RECIPES
FOR HEALTH; Tofu: Not Just for Health Nuts Anymore (April 13,
2009)

A
GOOD APPETITE; Tofu Meets Its Match In a Dish Fit for
Carnivores (April 9, 2008)

Green
Beans and Tofu Skins With Rice Sticks Time: 30
minutes (October 17, 2007)

Food;
Do You Tofu? (November 5, 2000)

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