- 1 tablespoon vegetable oil
- 2 large carrots, thinly sliced
- 2 garlic cloves, minced
- 1 small onion, diced
- 1 tablespoon grated, peeled gingerroot
- 1/2 small head napa (short Chinese cabbage), about 1/2 pound, cut crosswise into 1/2-inch-thick slices to make about 4 cups
- 1 tablespoon seasoned rice vinegar
- 1/4 teaspoon coarsely ground black pepper
- 1 16-ounce package firm tofu, drained and cut into 1/2-inch cubes
- 1/4 cup red miso (Note Below), diluted with 1/4 cup hot tap water
- 2 green onions, sliced for garnish
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- In 5-quart Dutch oven, heat oil over medium heat.
- Add carrots, garlic, onion, and ginger and cook, stirring occasionally, about 10 minutes or until onions are lightly browned.
- Add cabbage, vinegar, pepper, and 6 cups water; heat to boiling over high heat.
- Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender.
- Stir in tofu and miso; heat through, about 2 minutes.
- Sprinkle with green onions to serve.
Miso comes in a variety of flavors, colors, and textures that fall into three basic categories: Red, which has a strong flavor; golden, which is mild; and white, which is mellow and slightly sweet.
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