Miso Soup with Turmeric and Tofu

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Miso soup gets re-imagined by blogger Heidi Swanson, who adds earthy, brilliant yellow turmeric for additional flavor and color. Slideshow:  Healthy Soups 

By Food & Wine
March 2014

Gallery

Credit: © Line Klein

Recipe Summary test

total:
40 mins
Yield:
4
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Ingredients

Directions

  • 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.

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  • 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.

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