INGREDIENTS

INSTRUCTIONS

In a large soup pot, bring the water and stock powder to a boil over high
heat. Ladle about 1/2 cup of the hot liquid into a 2-cup glass measuring
cup and set aside.
Add the tofu, boy choy, and baby corn to the pot and simmer, covered, over
medium-high heat for 2 minutes. Meanwhile, dissolve 3 tablespoons of miso
in the reserved hot liquid by stirring vigorously with a fork and mashing
the miso against the side of the cup.
When the bok choy is tender but the stems still have some crunch, turn off
the heat. Stir in the miso solution, the scallion greens, and sesame oil to
taste, if using. If the broth isn't flavorful enough, add a tablespoon more
miso (first dissolving it in 1/4 cup of the cooking liquid). Reheat if
necessary. Serve in large soup bowls.
Variations of hot pot:
Use a different miso or combine 2 types of miso, light and dark.
For a burst of flavor, add a tablespoon of grated fresh ginger to the soup
or stir in about 1/4 cup of minced cilantro at the end.
For more crunch, about a minute before the soup is done, add 3 ounces of
snow peas, trimmed and cut into 1-inch slices on the diagonal, and/or 1
small carrot, trimmed, halved lengthwise, and thinly sliced.
For a briny flavor, add 1 to 2 tablespoons of instant wakame sea vegetables
along with the boy choy.
Add a cup or two of cooked grains, but stir well before serving, as they
tend to sink to the bottom of the pot.
With all of these possibilities, you might find the soup getting too
chock-full of ingredients. If so, just dissolve additional miso in boiling
water, about a heaping teaspoon per each cup, and stir it in.
Recipe by: Lorna Sass' Short Cut Vegetarian
Converted by MM_Buster v2.0l.

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