Miso-ginger soup with tofu and chard

I love a soup like this - warm, healthy, cures all that ails you, easy to put together, and makes the house smell great.  You can add pretty much whatever vegetables you have in the fridge - just saute them in a little olive oil until soft and add to the pot around Step 6.  This recipe very generously serves two.

Step 1:  Make vegetable broth in a big soup pan by combining the following:

• Bouillon and water to make 6 to 8 cups of broth (depending on how broth-y you like your soup - I tend to like only a little bit of broth)
• 2 bay leaves

Bring to a boil then turn the heat down and let it simmer while you prepare everything else.

Step 2:  Add the following to a saute pan:

• a 1-inch piece of fresh finely-chopped ginger
• fresh minced garlic to taste - I use about 6 cloves
• a small onion, chopped small
• 2 or 3 tablespoons olive oil

Saute over medium heat until onions are translucent, stirring constantly so that nothing burns.  Add to soup pot.

Step 3: Add to saute pan:

• 2 or 3 carrots, chopped small (a few pulses in a food processor will do it)
• generous splash of mirin

Saute for 4 or 5 minutes, until the carrots have softened a bit, stirring frequently.  Add to soup pot.

Step 4: Add to saute pan:

• One package extra firm tofu, drained and diced into soup-sized bites
• Hot chili sesame oil to taste - a tablespoon will probably do it

Saute until the tofu is slightly browned.  Add to soup pot.

Step 5:  Add the following to soup pot, and stir:

•  Half a package of wide, flat rice noodles, broken in half.

Step 6:  Add to saute pan:

• One bunch of red chard (or any dark leafy green), deveined and chopped into 1/2-inch ribbons
• A little olive oil

Saute until chard is small and tender.  Add to soup pot.

Step 7:  Once the noodles are fully cooked, turn off the heat and add:

• 2 Tbsp miso paste (I have mild yellow miso paste, but other kinds would work).

Stir until the miso paste is completely dissolved.

That's it.  Basically, get the broth going, then keep cooking things in your saute pan and adding them to the soup pot until you're done.  Don't forget to remove the bay leaves before serving.