by Levana Kirschenbaum

Although the flavors are rich and complex, this soup is ready in about 15 minutes–no joke. Miso adds its intriguing fermented flavor and a bulky, but not starchy texture to the broth. It is important to add the Swiss chard at the very end of the cooking process, so that it retains its brilliant color. The corn adds a wonderful flavor. Then again, if you’re counting carbs, feel free to omit this touch of starch.

Quick Tip: To cut corn cobs, simply place a cleaver with the blade poised on the spots where you want to cut. Hit the cleaver with a hammer, with one clean strike. Odd as it may sound, using a hammer in the kitchen makes the arduous task of cutting butternut squash, chocolate blocks or big turnips a piece of cake.

Ingredients:

2 quarts (8 cups) water

1 pound shitake mushrooms, caps only, thinly sliced

One 2-inch piece fresh ginger, peeled and minced

1/2 cup dark or light miso pste

2 ears of corn, cobs cut into 1-inch rounds

3-4 tablespoons soy sauce

3 tablespoons toasted sesame oil

1 tablespoon bottled hot sauce

1 pound firm or extra-firm tofu, cut into sticks

1 bunch (1 pound) Swiss chard, leaves only, cut into ribbons

4 scallions, thinly sliced

Directions:

1. Combine the water, mushrooms, ginger, miso and corn in a heavy pot and bring to a boil. Reduce the heat to medium and add the soy sauce, toasted sesame oil, hot sauce and tofu. Bring to a boil again.

2. Add the Swiss chard and scallions and cook for 1 more minute, until the Swiss chard is wilted. Serve hot.

Makes 8-10 servings