Miso Soup with Winter Vegetables

• 1 tablespoon olive oil
• 2 medium onions, quartered and sliced
• 4 medium potatoes, peeled and finely diced (see Variation)
• 1 1/2 cups shredded green cabbage, preferably napa
• 1 large celery stalk, cut into thick matchsticks
• 1 large carrot, peeled and cut into thick matchsticks
• 1 cup peeled, diced daikon radish, turnip, or parsnip
• 1 recipe Asian Mushroom Broth (page 15), shiitake mushrooms reserved
• 8 ounces soft tofu, blotted and cut into small dice
• 1/4 cup dry red wine or sherry
• 1 teaspoon grated fresh ginger
• 2 to 3 tablespoons miso, any variety, to taste
• Freshly ground pepper to taste

1. Heat the oil in a soup pot.
2. Add the onions and saute over medium-low heat until golden.
3. Add the potatoes, cabbage, celery, carrot, and daikon radish.
4. Cover with the broth.
5. Trim the shiitake mushrooms used in making the broth of their tough stems, then slice the caps and add them to the soup along with the tofu, wine, and ginger.
6. Bring to a rapid simmer, then lower the heat.
7. Cover and simmer gently for 20 to 25 minutes, or until the vegetables are done.
8. Remove from the heat.
9. Dissolve the miso in just enough water to make it smooth and pourable.
10. Stir it into the soup, then taste to see if youd like to add more.
11. Season with plenty of pepper and serve at once.
12. Substitute one medium sweet potato for two of the white potatoes.
13. Per serving:
14. Calories: 199
15. Total fat: 6g
16. Protein: 7g
17. Fiber: 4g
18. Carbohydrate: 30g
19. Cholesterol: 0mg
20. Sodium: 565mg

olive oil, onions, potatoes, green cabbage, celery stalk, carrot, daikon radish, mushroom broth, red wine, ginger, miso, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/miso-soup-with-winter-vegetables-378934 (may not work)