This recipe is only one variation of a Japanese vegetable soup that has endless combinations. Just remember to keep it quick and simple. Squash always adds richness, but you can create a sure winner with cooked, pureed carrots as well. Another delicious addition is seaweed—arame or wakame are the best varieties to use. Add bonito fish flakes to the stock for a fuller flavor.

SERVES 4 to 6.

INGREDIENTS

• 2 to 3 cups winter squash
• 2 cups Chinese cabbage
• 1 bunch (6 to 8) scallions
• 1/4 to 1/2 pound tofu, firm or soft
• 1&1/2 tablespoons peeled and chopped fresh ginger root
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 5 cups Vegetable Stock
• 1&1/2 tablespoons white miso
• 1&1/2 tablespoons mellow red miso
• 1/2 cup water

INSTRUCTIONS

1. Peel and cut winter squash into 1-inch cubes.
2. Clean cabbage well, and slice it into 1/2- to 1-inch strips.
3. Clean scallions, and chop into 1/2-inch sections.
4. Rinse tofu and cut into 1-inch cubes. Peel ginger, slice thinly, and chop.
5. In a soup pot, sauté onion and garlic in sesame and vegetable oils over low heat for 3 minutes. Add squash, and continue to sauté, stirring for 3 more minutes.
6. Add soup stock, bring to a boil, then reduce the heat and simmer, covered, for approximately 15 minutes or until squash is tender. Add cabbage, scallions, tofu, and ginger. Simmer for 2 to 3 minutes.
7. In a small bowl, whisk together both the white and red miso and 1/2 cup water. Add some of the miso-water mixture to the soup. Because miso often varies in flavor and strength, the quantity to add to the soup depends on how strong of a miso taste you desire. Taste the soup and add more miso as needed. Serve immediately; do not let the soup boil.

NOTE:

• MISO: There are many different types of miso. Most common are those made by fermenting soybeans, salt, and a grain—barley, rice, or corn. New and different misos are now being made with other legumes and grains. Miso contains protein, vitamins, and minerals. Its living enzymes aid digestion and strengthen our blood. White and yellow misos are mild. Red and brown misos have a more intense flavor. Use the mild misos for fish and summer soups; use the red and brown misos in winter foods and when you want something more robust. Miso adds flavor to sauces, soups, croquettes, and spreads.