Miso Soup with Sweet Potatoes and Watercress
- 2 medium sweet potatoes
- 2 natural, salt-free vegetable bouillon cubes
- One 12.3-ounce package firm or extra-firm silken tofu, finely diced
- 1 bunch watercress, thinly sliced
- 3 to 4 scallions, thinly sliced
- 2 teaspoons minced fresh or jarred ginger
- 2 to 4 tablespoons dark miso, such as barley or hatcho
- Freshly ground pepper
- Microwave the sweet potatoes until done but still firm, starting with 2 minutes per potato.
- Plunge into a bowl of ice water.
- Pour 5 cups water into a soup pot; add the bouillon cubes and bring to a rapid simmer.
- Add the tofu, watercress, scallions, and ginger.
- Stir gently, return to a rapid simmer, then remove from heat.
- Peel the sweet potatoes and cut into small dice.
- Stir into the soup.
- Dissolve 2 tablespoons of miso in a small amount of warm water.
- Add to the soup and taste.
- If youd like a saltier, more pungent taste, add another tablespoon or two of miso dissolved in a little warm water.
- Season with pepper to taste and serve at once.
- For a light soup-and-wrap meal, serve this with Baked Tofu and Raw Veggie Wraps (page 152).
- Suitable soup-and-salad pairings include Tropical Tofu Salad with Chutney Mayonnaise (page 157) and Asian Edamame and Tofu Chopped Salad (page 158).
- Serve this soup as a first course for a noodle dish.
- Try Seitan Chow Fun (page 120) or Soba Noodles with Green Beans and Almonds (page 127).
- Add Bok Choy, Red Cabbage, and Carrot Salad (176) or any simple salad of your choice.
- Calories: 95
- Total Fat: 2.5g
- Protein: 6g
- Carbohydrates: 12g
- Fiber: 1g
- Sodium: 280mg
sweet potatoes, natural, silken, scallions, ginger, dark miso, freshly ground pepper
Taken from www.epicurious.com/recipes/food/views/miso-soup-with-sweet-potatoes-and-watercress-390424 (may not work)