"Since going vegan, I've never felt healthier." Sure, we've all heard wet-behind-the-ears vegans say this. There must be some truth behind it. I mean, I haven't felt under the weather for a single second since ridding my life of animal products. Not even so much as a single sniffle! Of course I've just jinxed myself, and as soon as I finish typing this sentence, I'll probably be befallen with some toxic strain of Alien Death Flu. Had I believed that, I'd have typed a longer sentence... or so one would think.

If I had formal thought disorder, this would make me think about soy. And soy is as good of a thing to think about as anything else, so why not? Soy is good for you. Soy is awesome. Even the farmers are catching on and growing soybeans instead of wheat. What? You didn't think the Wheat Fairy went on vacation, thus raising the price of your flour, did you? (If you believe in the Wheat Fairy, mind you, then you have far more things to worry about than the price of flour. If you believe you ARE the Wheat Fairy, then I'll just take several bags of your best unbleached all-purpose, please.) Soy did this to you. So it's time to put the baking pans away, pull your pots out, and make this soup, because soy is here to stay, and you might as well take advantage of this spectacular shit.

For my Doubting Thomas readers, I'm going to hit you over the head with this soy business once, twice (three times a laaaaaaaaaaaaaaaady.... Sing it. You know you want to.), thrice. This is soy three ways (okay, four, but since tamari isn't a solid I am not going to count it!), and it is some serious stuff.

If you're already vegan and you've somehow managed to get yourself sick, you probably did something reprehensible in a previous life to deserve it. Fear not, however! This stuff will get you feeling better in no time, between the soy, the garlic, and the ginger!

Ménage à Trois ~ Soy, Soy, Soy Soup!


Serves 4 to 6


6 TB peanut oil, divided
4 large cloves garlic, minced
3 TB fresh ginger, minced (peeling is not necessary)
1 large daikon radish, peeled and sliced thin
1 large carrot, peeled and sliced thin
2 C fresh green beans, ends trimmed and halved
2 C fresh sugar snap peas (or broccoli if sugar snap peas are not available)
6 scallions, white and light green parts , sliced (dark green parts reserved for garnish)
1 (15-oz) can black soybeans, drained and rinsed
2 sheets toasted nori, torn into very tiny pieces
2 (15-oz) cans vegetable broth
2 C water
3/4 C sweet white miso
3 TB tamari (or other soy sauce of choice)
2 pounds firm tofu, each pound quartered and pressed between paper towels until very dry
1/3 C cornstarch

In a large stock pot, heat 1 TB of the peanut oil over medium-high heat.

Add garlic and ginger, and saute until fragrant, about 1 minute. Add radish, carrot, green beans, and snap peas. Saute for about 3 more minutes, until vegetables begin to soften.

Add soybeans, nori, broth, water, and tamari. Bring to a boil, and then lower heat and simmer, covered, about 10 minutes.

Meanwhile, add remaining oil to a large skillet over medium high heat (Add more oil if needed to completely coat bottom of pan). Place cornstarch in a small bowl, and add tofu slices to the bowl, individually, and then place each coated slice on a plate, shaking off excess. When all slices are coated, lower each one carefully into the hot oil. Fry until both sides are golden-brown, about 10 minutes. Turn off heat, and set slices on paper towels to drain.

Turn the soup heat off. Add miso, and stir well until dissolved. Ladle vegetables and broth into bowls. Place one or two slices of tofu into each bowl. Sprinkle with chopped scallion tops. Serve.

*This soup is a nice light meal, and fairly filling. If you wish to add some udon noodles to it, I'm not going to stop you from doing so. Add them in the last 10 minutes of cooking the soup.