I am obsessed with this soup. I adapted it from a recipe in the amazing Angelica Kitchen cookbook. The Angelica Kitchen was the most wonderful vegan restaurant in the east village of NYC for over 40 years and closed because of rising rents. I snagged their cookbook during their last few days of business and regularly cook from it to much delight.
This soup is salty, satisfying, packed with veggies and tofu, and I topped it with some kimchi, sesame seeds, and spicy chinese chili powder, all optional.
4 cups water
1 2-inch piece kombu
1 carrot, cut into matchsticks
1 red onion, sliced into thin crescents
2 cups napa cabbage, shredded
1/2 cup tofu cut into 1/2 inch cubes
7 tablespoons miso (I used a combination of sweet white miso and traditional red miso)
chopped scallion for garnish
In a large pot, gently simmer the kombu in 4 cups of water for about 5 minutes. Add the vegetables and continue to simmer for about 20 minutes until the veggies are soft. Place the miso in a bowl and use 1/2 cup stained stock to dissolve the miso. Return the miso to the pot and keep the heat low to not overcook the miso. Add the tofu and cook for 1 minute. Serve the miso with chopped scallions for garnish, sesame seeds, spicy flakes, and/or kimchi. Enjoy! I also love to eat this soup with a rice cake topped with Myokos vegan butter.