Contributed by: Michael Abramson of M Vegetarian Recipes
It does the job of your mommy's chicken soup - without the chicken and with an Asian twist. This recipe will easily feed 8.
Preheat oven to 400 F. Mix ginger, garlic, cabbage, mushrooms, onion, potatoes, parsnip and rutabaga in a large greased roasting pan. Add oils, tamari, chili flakes and sesame seeds and mix well to coat. Roast, mixing occasionally, until lightly colored.
Remove vegetables to large soup pot. Deglaze roasting pan with sake and mirin - and add deglaze to pot. Add stock and bring quickly to a boil.
Remove a couple of cups of hot stock to a bowl and dissolve miso - and add back to soup pot. Add zucchini, reduce heat and simmer for 15-20 minutes.
Season with salt and pepper.
Place all in soup pot and bring to a boil. Reduce heat and simmer covered for 2 hours.
Serving Size: Make 8 Servings
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