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Clean recipe · cooking.nytimes.com

Hearty Vegetable Tofu Soup

This soup — which embraces the ethos of cucina povera to use a multitude of vegetables to create a filling meal — is chunky with cabbage, carrots and daikon radish, but also tender and refreshing with bites of silken tofu all in a warming, gingery broth. Chopped cilantro adds a citrusy brightness, although basil or dill are great too. You could use bok choy instead of cabbage, and if you want some heat, try stirring in a serrano chile along with the garlic and ginger.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Prep:
0 hr 15 min
Cook:
0 hr 25 min
Total:
0 hr 40 min
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Ingredients

  1. 2 tablespoons extra-virgin olive oil, plus more for serving
  2. 1 medium white or yellow onion (about 10 ounces), quartered and then thinly sliced
  3. 2 medium to large carrots (about 6 ounces), sliced thinly on the diagonal
  4. 1 pound daikon radish, halved or quartered lengthwise then thinly sliced
  5. Salt
  6. 4 garlic cloves, thinly sliced
  7. 1 (2-inch) piece unpeeled fresh ginger, finely chopped
  8. 6 cups vegetable or chicken stock
  9. 3 ounces shiitake mushrooms, stemmed and thinly sliced
  10. 2 tablespoons soy sauce, plus more if desired
  11. 4 cups chopped Napa cabbage or bok choy, lightly packed (8 to 10 ounces)
  12. 1 cup cooked brown rice, or other grain of your choice
  13. 1 tablespoon white miso paste, plus more if desired
  14. 1 lemon, halved
  15. 12 ounces silken or soft tofu, drained
  16. Chopped cilantro, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high. Add the onion, carrots and daikon; season with salt and cook, stirring often, until the vegetables start to soften, 5 to 7 minutes.
  2. Stir in the garlic and ginger and cook, stirring vigorously, until fragrant, about 1 minute.
  3. Add the stock, mushrooms and soy sauce. Bring to a simmer and cook until the mushrooms relax and bend easily like a ribbon, 8 to 10 minutes.
  4. Add the cabbage and rice and simmer just until the cabbage softens, about 3 minutes. Then turn off the heat.
  5. In a small bowl, whisk the miso with a few tablespoons of the hot broth until dissolved and stir into the soup. Juice the lemon halves into the soup, stir and season the soup to taste with salt, miso or soy.
  6. To serve, ladle the soup into bowls and add chunks of tofu into the broth. Top with cilantro and a drizzle of olive oil.