Miso Root Veggie Nourishing Soup

Ingredients

Estimated total cost: €5.52 · €0.92/serving

• 1 tablespoon extra-virgin olive oil (use for sautéing or drizzling over finished dish)Est. price €0.08–€0.20
• Freshly ground pepper, to taste (add pepper at the end of cooking to preserve its aroma)Est. price €0.01–€0.03
• 2 medium yellow onions, quartered and thinly sliced (soaking onions in ice water can mellow their sharp flavor)Est. price €0.40–€0.80
• 1 portion of Asian Mushroom Broth, reserving the shiitake mushrooms (simmer broth gently to extract maximum flavor)Est. price €1.50–€3.00
• 2 to 3 tablespoons miso paste, any variety, to taste (dissolve miso in a bit of warm broth before adding to soup for even distribution)Est. price €0.40–€0.70
• 1 large carrot, peeled and cut into thick matchsticks (use a vegetable peeler to create thin, uniform strips)Est. price €0.25–€0.50
• 1 cup diced daikon radish, turnip, or parsnip, peeled (roast root vegetables for added depth of flavor)Est. price €0.80–€1.60
• 1 1/2 cups finely shredded napa cabbage (add cabbage towards the end of cooking to keep it crisp)Est. price €0.45–€0.90
• 1 large stalk of celery, cut into thick matchsticks (slice celery on a diagonal for an elegant presentation)Est. price €0.15–€0.30
• 8 ounces soft tofu, patted dry and diced small (add tofu at the end to prevent it from breaking apart)Est. price €1.20–€2.20

Steps

1. 1

   Begin by heating oil in a soup pot over medium-low heat. Once the oil is hot, add the onions and cook them until they turn golden brown.

2. 2

   Place the potatoes, cabbage, celery, carrot, and daikon radish into the pot. Pour the broth over the vegetables until they are fully covered.

3. 3

   Start by removing the tough stems from the shiitake mushrooms before slicing the caps. Add the sliced mushrooms to the soup pot along with tofu, wine, and ginger. Increase the heat until the mixture reaches a rapid simmer, then reduce it. Cover the pot and let it gently simmer for 20 to 25 minutes until the vegetables are cooked through. Finally, take the pot off the heat.

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• Cultural note

  Miso soup is a traditional Japanese dish that has been enjoyed for centuries. The addition of root vegetables and tofu in this recipe adds a modern twist, combining Japanese flavors with Western ingredients.

• Seasonal note

  This Miso Root Veggie Nourishing Soup is best made in the fall and winter when root vegetables are in season, offering optimal freshness and flavor.

• Health note

  This soup is a nutritious option, providing a good balance of protein, carbohydrates, and fiber. It is rich in vitamins A and C from the vegetables, helping boost immunity and promote healthy skin.