Once the weather gets cold, I immeditely turn to soups for nourishment. Just like my salads, I want any soup I make to be filled with delicious vegetables and ideally, bright green. This was inspired by the miso soup you probably know and love, packed with extra nutrients and delicious greens. It's incredibly flexbile, too—add kale instead of cabbage, extra mushrooms instead of tofu, or with whatever greens you have bursting out of your fridge at the moment. It's the best, most cozy way to stay warm this winter.
Ingredients
3 leeks or one large yellow onion
3 tablespoons olive oil
3 stalks celery
1 1/2 cups green cabbage, cut into 1/4" ribbons
1 cup shiitakemushrooms
1 teaspoon grated ginger
4 garlic cloves, grated
3 tablespoons soy sauce
1/4 cup white miso
8 cups vegetable broth
1 1/2 cups zucchini
1 1/2 cups frozen broccoli
1 lemon, juiced
1/2 block extra firm tofu
1/2 teaspoon rice vinegar
1/2 cup nutritional yeast
Directions
Cut the leeks into quarters, then chop into 1/4" pieces. If you're using an onion, chop roughly.
Add the leeks to a large stock pot with the olive oil. Sauté on medium-low heat until translucent.
Finely chop the celery and add to the pot.
Add the cabbage ribbons to the pot.
Destem the mushrooms and cut into slices.
Add the ginger, garlic, and miso paste to the pot. Cover with the vegetable broth and stir in the soy sauce.
Let cook, covered, until it simmers.
Slice the zucchini into coins and chop the broccoli. Bring to a simmer.
Cut the tofu into 1/2" cubes, then add to the pot.
Stir in the lemon juice, nutritional yeast, and rice vinegar right before serving.
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