Tuesday, September 16, 2014

Miso Soup with Turmeric and Tofu

I love this soup. I have been making it all summer and it is about time that I shared it with everyone. It is a wonderful soup to transition in to fall. It is very light and refreshing. Miso paste can be hard to find. It can be order online or if your store has an international aisle sometimes it can be found there. I bought mine at the local Wegman's.

This recipes is from Food& Wine form the March 2014 magazine.

So what you will need.

2 tablespoons extra-virgin olive oil
1 medium fennel bulb, trimmed and quartered
1 large carrot, chopped
1 small yellow onion, quartered
4 garlic cloves, halved
1 tablespoon whole black peppercorns
2 teaspoons ground turmeric
3 tablespoons white miso
Kosher salt
6 ounces firm tofu, cubed
Minced chives, for garnish

Make sure you have the whole black pepper corn. I did not the first time and just used black pepper and the soup came out this ugly brown color. It was also to spicy and overpowered the other flavors. I am glade I gave this soup another try with the right ingredients this time.

In a large saucepan, heat the olive oil. Add the fennel, carrot, onion, garlic, peppercorns and turmeric and stir over moderate heat until evenly coated with oil. Add 6 cups of water and bring to a boil. Gently simmer until slightly reduced and the vegetables are soft, 15 to 20 minutes. Strain the soup into a large bowl; discard the solids.

Wipe out the saucepan and return the broth to it. Whisk the miso into the broth and cook over low heat, whisking, until hot. Season with salt. Stir in the tofu and simmer until the tofu is warm, about 2 minutes. Serve the soup garnished with chives.

Have a berry orange day,

SĂș talĂșn


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