Hearty Vegetable Tofu Soup
Recipe: https://recipestripper.com/recipes/565d6ec5-e938-4003-9991-b514574db9fc
Original source: https://cooking.nytimes.com/recipes/769182363-hearty-vegetable-tofu-soup?smid=ck-recipe-iOS-share

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.
Yield: 4 servings
Prep time: PT0H15M
Cook time: PT0H25M
Total time: PT0H40M

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