Who loves miso soup? I do, I do! When Scott woke up not feeling great last week, I figured this was the perfect dish. It is a warm soothing broth that has the yummy taste of a miso soup but since I loaded it with veggies, it was enough for a whole meal rather than just a starter. Good bye sushi joints, hello home made miso!…
Yet another thanks to Heidi Swanson of 101 Cookbooks (I am obviously blowing through this book)! I do have to be honest though… as I was making this, I wasn’t quite sure how it was going to taste as it just seemed too simple. But it turned out to be delightful. And it was even better as leftovers the next day, so be sure to make extra!
- 12 oz delicata squash (or about 2 small ones) – can use butternut as a replacement
- ¼ cup olive oil
- ¼ cup white miso
- 1 Tbsp red Thai curry paste
- 8 ounces extra-firm tofu, cut into small cubes
- 2-3 medium sweet potatoes, unpeeled, cut into chunks
- 2 Tbsp fresh lemon juice
- 1½ cups chopped kale, tough stems removed
- ⅓ cup pepitas, toasted
- ⅔ cup chopped fresh cilantro
- Preheat the oven to 400 degrees with a rack in the middle of the oven.
- Cut the delicata squash in half lengthwise and use a spoon to clear out all the seeds. Cut into ½ inch thick half-moons.
- In a medium bowl, whisk together olive oil, miso, and curry paste. Combine the tofu, potatoes, and squash in a large bowl with ⅓ cup of the miso-curry paste. Use your hands to toss well, then turn the vegetables onto a rimmed baking sheet, and arrange in a single layer.
- Roast for 25 to 30 minutes, until everything is tender and browned. Toss once or twice along the way, after things start to brown a bit. Keep a close watch, though; the vegetables can go from browned to burned in a flash.
- In the meantime, whisk the lemon juice into the remaining miso-curry paste, then stir in the kale until coated. You can also choose to saute the kale first if you prefer.
- Toss the roasted vegetables gently with the kale, pepitas, and cilantro. Serve family style in a large bowl or on a platter.