Miso Soup with Turmeric and Tofu

By lorik

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium fennel bulb, trimmed and quartered
• 1 large carrot, chopped
• 1 small yellow onion, quartered
• 4 garlic cloves, halved
• 1 tablespoon whole black peppercorns
• 2 teaspoons ground turmeric
• 3 tablespoons white miso
• Kosher salt
• 6 ounces firm tofu, cubed
• Minced chives, for garnish

Details

Servings 4
Cooking time 40mins
Adapted from foodandwine.com

Preparation

Step 1

In a large saucepan, heat the olive oil. Add the fennel, carrot, onion, garlic, peppercorns and turmeric and stir over moderate heat until evenly coated with oil. Add 6 cups of water and bring to a boil. Gently simmer until slightly reduced and the vegetables are soft, 15 to 20 minutes. Strain the soup into a large bowl; discard the solids.

Wipe out the saucepan and return the broth to it. Whisk the miso into the broth and cook over low heat, whisking, until hot. Season with salt. Stir in the tofu and simmer until the tofu is warm, about 2 minutes. Serve the soup garnished with chives.

Additional Serving Suggestion:

Try serving soup over rice with a poached egg for a more satisfying main dish:

To prepare a bowl of soup
Place 1 cup cooked white rice in each soup bowl. Poach an egg for each bowl of soup. You can poach an egg quickly in the microwave. (Alternatively, you can add an egg to a bowl of hot broth, cover it, and let stand for several minutes. I find that poaching the eggs separately on the stovetop is a little easier when serving more than one person.)

Pour about 1 cup of miso soup over the rice in each bowl, and place a poached egg on top. Serve with soy sauce, chili garlic sauce, and sesame oil.