Miso Soup with Turmeric and Tofu Recipe


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

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 th...

View full recipe at SpringPad


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