Tofu-Ginger Vegetable Soup
Recipe courtesy of Harvard University Dining Services
Serves 100
Ingredients:
- ½ cup sesame oil
- 1 pound carrots, chopped
- 1 pound celery, chopped
- 1 pound white onions, chopped
- 4 ounces ginger, minced
- 4 ounces garlic, minced
- 1 pound miso
- 5 gallons water
- 1 cup soy sauce
- 8 ounces scallions, chopped
- 8 ounces cilantro, chopped
- 5 pounds tofu, drained and cut into ½ inch cubes
- 2 pounds bean sprouts
- 3 pounds carrots, shredded
- 2 pounds snow peas, diagonally cut into ½-inch pieces
- 4 pounds sliced mushrooms
- 1 #10 can water chestnuts, drained (9 ½ cups)
- 2 pounds brown rice, cooked
- ¼ ounce dried red pepper flakes
- 1 ounce salt, or to taste
Preparation:
- In soup pot, over medium heat, add sesame oil. Sauté onions, carrots, and celery until vegetables are soft. Add ginger and garlic and sauté 1 minute.
- Add miso, water and soy sauce. Bring to a boil and then reduce heat to a simmer. One-half hour before serving, add remaining ingredients.