Miso Soup with Mixed Vegetables and Tofu

Kenchinjiru is a Japanese vegetable and tofu soup that, if made the traditional way, is vegan. For ease, we use instant dashi (Japanese stock), which typically counts katsuobushi (bonito flakes) as a primary ingredient, so vegans and vegetarians take note. Look for instant dashi sold boxed or in packets in the international aisle of the supermarket or in Asian grocery stores. Follow the package instructions for preparing the 6 cups dashi needed for this recipe. Just a couple tablespoons of soy sauce add color, seasoning and umami to the soup, and to further enrich it with salty-sweet notes, we also include some white miso.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a large saucepan over medium-high, bring the dashi and mushrooms to a simmer. Reduce to medium and simmer, uncovered, for 10 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board. To the broth, add the scallion whites, tofu, carrots, daikon, sake and soy sauce.

Step 2

2. Remove and discard the stems from the mushrooms, thinly slice the caps and return them to the pan. Bring to a gentle simmer over medium and cook, uncovered and stirring occasionally, until the vegetables are tender, 5 to 9 minutes.

Step 3

3. In a small bowl, whisk together the miso and ¼ cup of the hot broth until the miso is dissolved, then stir the mixture into the soup. Taste and season with salt and pepper. Ladle into bowls and sprinkle with the scallion greens.

Step 4

Optional garnish: Toasted sesame oil OR shichimi togarashi OR both

Step 5

Don’t forget to trim off the shiitake stems after the mushrooms are rehydrated. The stems are fibrous and tough and, unlike the caps, will not tenderize with additional cooking.