Ginger Miso Soup with Tofu

Everyone is talking about the coldest, wettest Spring ever that we are having here in the Pacific Northwest.  But, the past few days, we've had some sun and temperatures have been in the middle 50's - so there was hope abroad in the land that at last Spring is here.  Alas, today steady rain and oh so cold.  So, I stuck my head in the frig to see what kind of soup I could put together in a jiff because I was so cold!   Here's what I came up with.

I shared a link to this post on Cybele Pascel's Allgery Friendly Friday.

1 quart vegetable stock
knob of ginger, finely minced (or use a micoplane)
pinch of salt
a few grinds of black pepper
a squirt of Sriracha (or other hot sauce, or red pepper flakes)
handful of mushrooms
handful of snap peas
firm tofu cut into large cubes
2 tablespoons white miso
fresh herbs, such as cilantro or basil

Heat stock in a medium sized saucepan, add ginger, salt, pepper, and Srirahca.  Bring to a gentle simmer.  Add mushrooms and simmer for a few minutes.  Turn heat to low.  Add snap peas and tofu, heat for just a few minutes. 

Place the miso in a small bowl and add about 1/2 cup of the hot soup, stir with a spoon to disperse the miso completely.  Turn off heat under the soup and add the miso mixture back to the soup pot, stir gently (you do not want to boil the soup after adding the miso, the high temperature will destory some of the healthful properties of the miso).  Adjust for seasoning, add fresh herbs (I used cilantro). 

My goodness, did this ever hit the spot, I feel warm and cosy from the inside now.

Options:
- use chicken stock and add chucks of roasted or grilled chicken in place of the tofu
- Add whatever green stuff you have (chard, spinach, napa cabbage, etc.)
- add a bit of coconut milk at the end to add a bit of richness
- if you have more time, saute finely diced shallot, carrot. mushrooms in olive oil before continuing with the recipe

Thai Coconut Soup w/ Tofu

2 - 4 cups asian vegetable stock (see below)

1 (14 oz) can of full-fat coconut milk

1 - 2 tablespoons tamari

1 - 2 tablespoons Chinese chili paste (or hot sauce) - to taste

2 - 4 carrots finely chopped

1 - 2 cups sliced shitake mushrooms

1 bunch of cilantro, chopped

6 stalks celery hearts, chopped

2 - 3 cups of bok choy, chopped (leaves included)

8 oz extra-firm tofu, cubed

salt to taste

In a medium stockpot, combine stock, coconut milk, tamari, chili paste, carrots, and mushrooms.  Simmer until vegetables are tender crisp. 

A few minutes before serving add remaining ingredients.

Options:

- add a few tablespoons lime juice for Hot & Sour Soup. 

- replace tofu with cooked (left over) chicken breast or pork tenderloin.

- dizzle with a bit of toasted sesame oil

- replace these veggies with your favorites

(if using vegetable stock, add ginger and lemongrass)

Asian Soup Stock

10 - 12 cups water

1 large onion, skins left on and cut into chunks

1 head garlic, cut in half crosswise

2 inch piece of ginger, sliced

3 - 6 stalks of celery, chopped roughly

2 carrots, chopped roughly

1 - 2 oz dried mushrooms

One 4-inch piece kombu

Couple stalks lemongrass, chopped

1 -2 teaspoons red pepper flakes

1 - 2 teaspoons salt

Place all ingredients into a large stockpot.  Bring to a boil, cover, and reduce heat to low.  Simmer for 3 hours or more.

Strain stock and discard solids.  Stock can be frozen for later use or stored in glass quart jars in the frig for 5 - 7 days.