Sweet potatoes and watercress are both splendid sources of vitamin C; they team up in this quick soup to great effect. As I mention in the ingredient list, I like this with a dark, robust variety of miso such as barley or hatcho.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Microwave the sweet potatoes until done but still firm, starting with 2 minutes per potato. Plunge into a bowl of ice water.
Step 2
Pour 5 cups water into a soup pot; add the bouillon cubes and bring to a rapid simmer. Add the tofu, watercress, scallions, and ginger. Stir gently, return to a rapid simmer, then remove from heat.
Step 3
Peel the sweet potatoes and cut into small dice. Stir into the soup.
Step 4
Dissolve 2 tablespoons of miso in a small amount of warm water. Add to the soup and taste. If you’d like a saltier, more pungent taste, add another tablespoon or two of miso dissolved in a little warm water. Season with pepper to taste and serve at once.
menu suggestions
Step 5
For a light soup-and-wrap meal, serve this with Baked Tofu and Raw Veggie Wraps (page 152).
Step 6
Suitable soup-and-salad pairings include Tropical Tofu Salad with Chutney Mayonnaise (page 157) and Asian Edamame and Tofu Chopped Salad (page 158).
Step 7
Serve this soup as a first course for a noodle dish. Try Seitan Chow Fun (page 120) or Soba Noodles with Green Beans and Almonds (page 127). Add Bok Choy, Red Cabbage, and Carrot Salad (176) or any simple salad of your choice.
nutrition information
Step 8
Calories: 95
Step 9
Total Fat: 2.5g
Step 10
Protein: 6g
Step 11
Carbohydrates: 12g
Step 12
Fiber: 1g
Step 13
Sodium: 280mg
