Miso Soup

A simple, hearty miso soup.

1 T olive oil, divided
1 block firm tofu, diced
1 t black pepper
1 large onion, chopped
4 carrots, chopped
4 large garlic cloves, minced
1/4 cup dried mushrooms, broken into bite-site pieces
2 cups veggie broth
2 cups water
1 bunch kale, leaves only, chopped
1/4 cup miso
1 red bell pepper, chopped
3 scallions, whites and greens chopped

Preheat the broiler. Pour 2 teaspoons of the olive oil on a baking sheet and add the tofu. Use your hands to evenly distribute the oil on the pan and the tofu.
Sprinkle on the black pepper. Place under the broiler.
Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the remaining olive oil, then add the onions and carrots to the hot oil. Saute, stirring often, until the vegetables are tender, about five minutes.
Add the garlic and mushrooms, and stir to combine.
Add the broth and water, turn the heat to medium-high, cover and allow to simmer for 15 minutes.
After 15 minutes, remove the tofu from the broiler. (It should be slightly crispy on the top and bottom. If it starts to burn, remove it from the oven and set aside until the quinoa is cooked.)
Add the kale and tofu to the pot, reduce heat to medium, and cover.
Once the kale is tender (about 3 minutes), remove the lid and whisk in the miso. Turn off the heat, add the peppers and scallions, and serve immediately.
Each serving is 1 2/3-cups.

Serving Size: Makes 6 servings, about 1 2/3 cups each