Miso vegetable hot pot

Yield: 4 servings

Measure Ingredient
6 cups Water
3 tablespoons Instant vegetable stock powder
½ pounds Firm tofu; (to 3/4 lb), drained
\N \N ; & diced
½ pounds Bok choy; (to 3/4 lb),
\N \N ; trimmed, thinly
\N \N ; sliced
1 \N 8 oz can baby corn; rinsed & drained
3 tablespoons Dark miso; (such as barley or
\N \N ; hatcho), (approx)
½ cup Thinly sliced scallion greens
\N \N Toasted sesame seek oil to taste; (optional)

In a large soup pot, bring the water and stock powder to a boil over high heat. Ladle about ½ cup of the hot liquid into a 2-cup glass measuring cup and set aside.

Add the tofu, boy choy, and baby corn to the pot and simmer, covered, over medium-high heat for 2 minutes. Meanwhile, dissolve 3 tablespoons of miso in the reserved hot liquid by stirring vigorously with a fork and mashing the miso against the side of the cup.

When the bok choy is tender but the stems still have some crunch, turn off the heat. Stir in the miso solution, the scallion greens, and sesame oil to taste, if using. If the broth isn't flavorful enough, add a tablespoon more miso (first dissolving it in ¼ cup of the cooking liquid). Reheat if necessary. Serve in large soup bowls.

Variations of hot pot:

Use a different miso or combine 2 types of miso, light and dark.

For a burst of flavor, add a tablespoon of grated fresh ginger to the soup or stir in about ¼ cup of minced cilantro at the end.

For more crunch, about a minute before the soup is done, add 3 ounces of snow peas, trimmed and cut into 1-inch slices on the diagonal, and/or 1 small carrot, trimmed, halved lengthwise, and thinly sliced.

For a briny flavor, add 1 to 2 tablespoons of instant wakame sea vegetables along with the boy choy.

Add a cup or two of cooked grains, but stir well before serving, as they tend to sink to the bottom of the pot.

With all of these possibilities, you might find the soup getting too chock-full of ingredients. If so, just dissolve additional miso in boiling water, about a heaping teaspoon per each cup, and stir it in.

Recipe by: Lorna Sass' Short Cut Vegetarian Converted by MM_Buster v2.0l.

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