This recipe was featured in an Eating Well Magazine piece about how to layer on the umami flavors in vegetarian cooking. Which is never a bad idea. Did you know that corn is considered a source of umami flavor? I didn’t, but I can attest that the sweet kernels were welcome in this dish. Miso, soy sauce, tofu, and eggs also play into the deep flavor, and you might even consider adding some thinly-sliced shiitake mushrooms if you come across them.
I’ll be adding this meal to our dinner rotation as we lighten up our cooking for spring. It’s full of flavor, quick to make, and can easily be adapted to accommodate the contents of your fridge. It’s also kid-friendly, which is no small consideration around here. In fact, this “Tofu and Vegetable Stew,” as it was stodgily named in my magazine, is really just a beefed-up (well, tofu’d-up) miso soup with a nice kick of ginger. We made a meal of it by serving it over rice. Continue Reading Hearty Miso Soup with Ginger, Corn, and Tofu (click for recipe)