Description
This recipe has everything you need to comfort you through cold and flu season. It's spicy, flavorful and full of nourishing and vitamin rich vegetables.
Ingredients
Scale
- 4 tbsp olive oil
- 2 sweet onions (diced )
- 2 tsp salt
- 2 tsp black pepper
- 6 cloves garlic (minced)
- 3 tbsp fresh ginger (minced )
- 4 carrots (peeled and sliced into rounds )
- 1 ounce konbu or nori
- 1 cup dry white wine
- 6 cups water
- 1 14oz firm tofu (pressed and cut into 1 inch pieces )
- 3 tbsp white miso
- 1 lb oyster mushrooms (use white mushrooms if you can't find these )
- 3 cups fresh spinach
- 1 tbsp chili paste
- 1 lemon (juiced )
Instructions
- Preheat your oven to 400 degrees.
- Start on your broth by heating 2 tablespoons of the olive oil in a large pot over medium heat. Add the onions, season with 1 teaspoon of salt and pepper and saute for 3 minutes until the onions start to soften. Add the ginger and garlic and stir until fragrant.
- Add in the carrots, konbu or nori and white wine. Stir for 2 minutes until the white wine reduced by about half. Add the water and bring to a boil. Reduce to a simmer and simmer covered for 45 minutes.
- Cook the tofu while the broth is simmering. Line a baking sheet with parchment paper, toss the tofu in the remaining 2 tablespoons of olive oil and teaspoon each of salt and pepper. Bake for 30 minutes until the tofu is crisping around the edges.
- After 45 minutes, scoop about two cups of hot broth into a separate bowl. Add the miso and whisk until the miso is fully incorporated. Add that mix back into the soup and stir to incorporate.
- While the soup is still simmering, add in the oyster mushrooms and simmer for 5 minutes until they start to soften. Remove from the heat and add spinach. Finish with lemon and any fresh herbs you have on hand (mint and parsley are the best).
Keywords: broth, carrots, garlic, ginger, leeks, miso, noodle soup, seaweed