The only winter crop that I have to harvest now are my carrots, which have gotten to be extremely sweet and flavorful due to the cold weather, as the plants store more nutrition in their roots, rather than expending it in their leaves at this time of year.
I decided to make some soup to use up the container of red miso that had been lurking in my fridge for awhile, and some carrots went into the pot along with the usual tofu and seaweed, making for a somewhat heartier dish.
I also used some Not-Beef Cubes — vegan bouillon that I always keep in my cupboard as my go-to for beef broth — to replace the traditional fish broth. The result was a rich tasting, but totally vegan riff on the Japanese soup — comforting, uplifting, and medicinal on yet another day of snow in this unusually cold February.
“Beefy” Vegan Miso Soup
- 1 carrot
- 1 Not-Beef Cube
- 1/4 cup red miso
- 8 oz. extra firm tofu
- 1 sheet of nori seaweed
Bring 5 1/2 cups of water with a pinch of salt to a boil in a large pot. Reduce to simmer and add chopped carrot and Not-Beef Cube. Mix the miso with a 1/2 cup of water and add to soup. Dice tofu and add to pot. Cut sheet of nori into small squares with scissors and add. Simmer just until carrots are tender.