VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good

by Mark Bittman

VEGETABLE MISO SOUP WITH TOFU AND RICE MAKES: 4 SERVINGS TIME: ABOUT 20 MINUTES Traditional miso soup is ethereal, but you can transform this delicious and easy broth into a meal by tossing in rice and vegetables, and by ratcheting up the tofu. Buy refrigerated miso paste, which is better than shelf-stable varieties; the lighter the color, the milder the flavor. And be sure not to boil the soup after you’ve added the miso; extreme heat kills miso’s beneficial enzymes and delicate flavor. For the variations, canned or boxed vegetable stock is one way to go, but stock you make yourself will be so much better; see Fast and Flavorful Vegetable Stock. 2 pounds spinach, asparagus, snow peas, snap peas, or a combination, trimmed and cut into bite-size pieces as needed ½ teaspoon salt, plus more to taste ⅔ cup any miso paste, plus more to taste 1½ pounds firm tofu, cut into ½-inch cubes 3 cups cooked long- or short-grain brown rice (see Big-Batch Rice and Grains; optional) ¼ cup chopped scallions 1 Put 8 cups of water in a medium saucepan and bring to a boil over medium-high heat. Add the vegetables and salt and cook, stirring frequently until just barely tender, 3 to 7 minutes, depending on the vegetable. Turn off the heat. 2 Put about 1 cup of the cooking liquid in a small bowl and add the miso; whisk until smooth. Pour the miso mixture back into the saucepan and turn the heat to medium. 3 Add the tofu and the rice, if you’re using it; stir once or twice and let sit for a minute...