A quick, easy soup for summer evenings
| dish: soup|
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.