This Can't be Tofu! Red Pepper And Miso Soup

[Guest guest]

The Basic Vegetable Stock for this recipe was posted earlier this week.

 

* Exported from MasterCook *

 

Red Pepper And Miso Soup With Tofu And Black Sesame

 

Recipe By : This Can't be Tofu! by Deborah Madison, page 57

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 teaspoons light olive or sesame oil

1 small onion -- diced

1 carrot -- peeled and diced

1 celery rib -- diced

3 red bell peppers

veins and seeds removed -- chopped

1 teaspoon chopped fresh thyme

3 tablespoons chopped parsley

Salt

2 tablespoons dark miso

5 cups water

OR Basic Vegetable Stock

(see separate recipe)

1 tablespoon dark soy sauce

***GARNISH***

4 ounces firm silken tofu -- finely diced

1 tablespoon black sesame seeds

1 tablespoon snipped chives

 

Serves 6

 

Miso tempers the sweetness of red bell peppers and tones their color down

to a burnished red-orange. This smooth soup is garnished with tiny cubes

of soft tofu that have been simmered in salted water, a scattering of thick

sesame seeds, and snipped chives.

 

1. Heat the oil in a wide soup pot. Add the onion, carrot, celery, bell

peppers, and herbs. Saute over high heat, stirring frequently, until the

vegetables are wilted, browned in places, and there's a dark film on the

bottom of the pot. Add 1 teaspoon salt and stir in the miso.

 

2. Add cup of the water and scrape the pan to release the juices and break

tip the miso. Add the remaining water and soy sauce, bring to a boil, then

lower the heat and cover the pan. Simmer for 25 minutes. Let cool briefly.

 

3. Puree the soup until smooth, then pass through a sieve or food mill to

get rid of the pepper skins.

 

4. Bring 1 quart water to boil in a skillet or small sauce

pan. Add1 teaspoon salt, then reduce the heat so that the water is barely

simmering. Add the tofu, simmer for 2 minutes, then remove. Heat the

sesame seeds in a dry skillet until they smell toasty, then remove to a plate.

 

5. Serve the soup in individual bowls, add tofu to each, and sprinkle with

the sesame seeds and chives. If you have any chive blossoms, scatter a few

in each bowl.

 

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