- 3 cloves garlic, minced flowers (or a pinch of garlic powder)
- 1 lb tofu, crumbled or diced
- 1/4 to 1/2 head cabbage (or a bunch of joi choi), rinsed and coarsely chopped
- 1/2 bunch carrots, sliced on diagonal
- 1 kohlrabi, peeled and sliced
- 1 1/2 tsp Ginger powder, or to taste
- 1 cup or more vegetable broth
- 5-6 cups water, or as desired
- Soy sauce (shoyu) and pepper to taste
- Pinch of cayenne (optional)
- 3 Tbsp fresh yellow miso (or more to taste)
- 1/2 bunch green onions (or 2 sprigs basil, added at the end), chopped
- 2 Tbsp safflower or canola oil
Trim tips from garlic flowers and slice stems and buds. Sauté with 2 Tbsp safflower or canola oil over medium heat until soft, 3-5 minutes. Add carrots, kohlrabi and green onions. Cover, stirring occasionally, about 10 minutes. Remove from heat and put in large pot. Add vegetable broth and water, and simmer lightly.
Meanwhile, sauté tofu in same skillet, adding a bit of sesame oil, half the ginger powder, 2 Tbsp of soy sauce (or to taste), and a grinding of pepper. Brown lightly, then add to pot. Turn down heat to low. In a small bowl, take 1 cup of liquid from soup and mix with the miso until blended. Add to soup and remove from heat.