Miso Soup with All the Fixings

None

Miso soup is a marvel: Quick is not even the word. By the time it comes to a boil, it’s done, a whole pot full. It’s also an incredibly nutritious and versatile low-calorie treat. I am giving you here a basic recipe, but I am including as many variations as I can think of. Play with it and get another exciting soup each time. It will all be ready as soon as it comes to a boil. The miso, ginger, toasted sesame oil, bottled hot sauce and scallions are a constant with all variations. You may never go back to the Chinese-restaurant variety, unless you do order it to your specifications (as I do from time to time). First, make sure it has no MSG. Then, no canned veggies, please! Banish the canned baby corn, bamboo shoots and water chestnuts. Who needs them? Instead, spread the fresh good stuff thick: fresh mushrooms, broccoli, zucchini, snow peas and so on.

Ingredients

2 quarts (8 cups) water
1 pound shiitake mushrooms, caps only, sliced thin
1 pound firm or extra-firm tofu, cut in small cubes
1 bunch Swiss chard, leaves only, cut into ribbons
1 cup miso paste, dark for a stronger taste, white for a milder taste
2-inch piece ginger, grated
1⁄4 cup toasted sesame oil
1 tablespoon bottled hot sauce, or more to taste
4 scallions, sliced very thin

Directions

Bring all but last ingredient to a boil, then turn off flame. Stir in the scallions. Serve hot. Makes a dozen ample servings.

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