Is there really a season for soup? In my kitchen soup is on just any day of the year. The warmth of a hot steamy aromatic broth is like a mother’s kiss and nature’s hug.
It has been a blazing hot summer the last couple of weeks, there is an abundance of salads and cooling smoothies being made but this soup has been a light and earthy delight on the menu that will have you glowing inside out.
This is a whole food plant-based no oil recipe which is airy and yet strong from the ginger and miso. You can add other vegetables but I found the mirepoix ( onions, celery, carrots) to give the clearest flavors. Use organic for the best nourishing for your body.
I have used an instant pot but this recipe does need one. A heavy-bottomed pan is just fine. Remember to sauté the onions for a good 10 mins (in a tbsp of water or broth) to bring out the deep flavor.
Tip: I usually prep my vegetables ahead of time to be used for various recipes throughout the week. I use the slicing attachment to my food processor to slice onions, jalapeno, celery, carrot, and mushrooms and have them ready in the fridge so this recipe takes 15 mins to serve.
I have used light organic miso for this recipe and also some organic ginger, don’t skimp on quality here since these are the essential ingredients in this soup.
Use tofu that you like and as much as you like, I have used firm organic tofu which is pressed and cut into cubes. I did try a version with cubes of silken tofu and it was equally good.
If you follow my blog you know that the measurements provided below are approximations. Your spice and heat levels should be adjusted to your personal taste.
Miso Ginger Soup
This is a beautiful whole food plant-based no-oil recipe which is airy and yet robust from the ginger and miso
Ingredients
- 1 very large onions chopped finely ( 2 cups)
- 1 jalapeno finely chopped
- 1 cup finely chopped celery
- 1 cup chopped carrot
- Mushrooms 8 oz container chopped
- 2 tbsp finely grated fresh ginger
- 1/2 cup light organic miso
- 1 container organic firm tofu
- Vegetable broth or water – 3 cups.
- Himalayan salt.
Directions
- Drain and press the tofu in a dishcloth to get the water out. Chop into small cubes
- Turn on the instant pot of a large pan on medium heat, add the onions and jalapeno and sauté until you see caramelization.
- Since you are not using oil you can add a tablespoon of broth or water through this process so the onions don’t stick.
- Add the celery and continue the sauté for another 5 mins.
- Add carrot and mushroom and continue sautéing. This si important to bring out some caramelization of the veggies to get a robust flavor.
- I have not added salt yet because the miso is salty so you can adjust afterwards.
- Add broth or water and pressure for 2 minutes using and instant pot or cook at medium for 10 mins in a regular pot.
- Meanwhile mix the miso and ginger in a cup of broth or water. You can also wait and use the hot broth from the soup.
- Once the pressure has self released, add the miso ginger and tofu cubes and simmer for a couple of mins adjusting the salt.
- I top this with chives and fresh cilantro
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- Palak Tofu – A creamy rendition of Spinach and Tofu
- Kadoo Borani – Afghan braised pumpkin
- Karela Fry ( A Bitter Gourd Sabzi)
- Preserved Mini Peppers
Food For The Soul 
The soup sounds delicious! I wish you could send me a bowl. 🙂 Thanks a bunch for sharing at Fiesta Friday!
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Thank you Jhuls 🙏 wish I could have you at the table to enjoy with me 😃
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