Loaded miso soup

I haven’t tasted many miso soups, but in my experience they have been quite minimal. The most elaborate contained a few tiny cubes of tofu and a few shreds of seaweed. In comparison, this miso soup (adapted from a Mayo Clinic recipe) is loaded with tofu, onions, mushrooms and watercress. And it tastes fantastic. The only difficult part was trying to find white miso at a reasonable price (I did find some near the refrigerated tofu at my local Whole Foods). If you want to try the recipe and you live nearby (or I’ll see you soon), let me know and I’ll share my tub of miso with you.

Loaded Miso Soup
1. • 1 tablespoon olive oil
   • 1 yellow onion, thinly sliced
   • 1 tablespoon peeled and grated fresh ginger
   • 3 cloves garlic, minced
   • 4 cups vegetable stock or broth
   • 2 tablespoons white miso
   • ½ pound firm tofu, drained and cut into ½–inch cubes
   • ¼ pound fresh shiitake mushrooms, cleaned with a damp cloth, stemmed, and thinly sliced
   • 1 cup watercress leaves
   • 1 green onion, thinly sliced
2. 1. In a large saucepan, heat the olive oil over medium heat. Add the yellow onion and saute until soft and translucent, about 4 minutes. Add the ginger and garlic and saute about 5 minutes. Add the stock and bring to a boil.
   2. Reduce the heat to a simmer. Whisk in the miso until dissolved. Add the tofu, mushrooms and watercress and simmer until the tofu is heated through and the mushrooms and watercress are softened, about 1 minute.
   3. Garnish with the green onion.