Miso Cauliflower Soup with Ginger Scallion Sauce

This vegan soup is a delight on a cold spring day, creamy from the pureed white beans and cauliflower. It brings together a deep savoriness from garlic, sake, and miso, balanced by the aromatic and tart ginger-scallion sauce.

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 4-6

Ingredients:

• 1 cup onion, chopped

• 1 tablespoon garlic, minced

• 2 tablespoons Extra Virgin Olive Oil

• 1 medium head cauliflower, chopped, including stem ( 5-6 cups )

• 1-½ cup white beans, cooked, rinsed (1, 15-ounce can)

• 2 tablespoon Sake

• 1-quart homemade or low-sodium vegetable stock

• 2 tablespoons white miso

• 1 teaspoon kosher salt

• 2 each scallion, sliced on a bias (for garnish)

Ginger Scallion Sauce:

• 1 bunch scallions, sliced thinly ( ~1 cup)

• 2-inch piece of fresh ginger, peeled and minced ( or 2 tablespoons squeeze ginger)

• ½ cup canola oil

• 2 tablespoons low-sodium soy sauce

• ¼ cup sherry or rice wine vinegar

• Kosher salt, to taste

Preparation:

1. In a soup pot over medium-high heat, warm extra virgin olive oil until shimmering. Add onion and garlic, and cook until fragrant and translucent, about 2-3 minutes.

2. Chop cauliflower stems thinly with your favorite Forge to Table knife to ensure they cook evenly with the rest of the vegetables (discard leaves). Add chopped cauliflower to onion mixture and saute until it starts to soften, about 3-5 minutes.

3. Add white beans and sake. Cook, stirring, until sake evaporates. Add vegetable stock and bring to a boil. Reduce heat and simmer, covered, for 25-30 minutes.

4. While the soup is simmering, prepare the ginger scallion sauce. Place thinly sliced scallions and minced ginger in a heat-proof bowl.

5. Heat canola oil in a small pan until hot and shimmering, and carefully pour onto the scallions and ginger (the heat helps infuse the sauce). Stir and add soy sauce, sherry or rice wine vinegar, and pinch of salt. Let cool completely.

6. Once the cauliflower is soft, use an immersion blender to puree the soup until silky smooth. Strain if necessary, but it will reduce the yield. Stir in miso and salt, and simmer for another 2 minutes.

7. Portion out into bowls and garnish with a few spoonfuls of ginger scallion sauce and some crunchy fresh scallions. Enjoy!

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