PREPARATION:

Miso Vegetable Soup:

1. Combine water, onion, carrot, celery, tomatoes, zucchini, yellow squash, cabbage, turnips, parsley, and chopped herbs in heavy stockpot. Bring to a boil over moderately high heat.
2. Boil, uncovered, 20 minutes until vegetables are tender.
3. Add the Kombu to the tender vegetable liquid and heat over medium-low heat almost to the boiling point. Remove the Kombu just before the mixture comes to a boil and discard.
4. Add the mushrooms and soy sauce to the vegetable broth and simmer until mushrooms are tender, about 10 minutes. Add the miso pastes and cook over low heat, stirring to dissolve. Add the scallions and tofu (recipe follows) and cook until warmed through, about 3 minutes.
5. Serve immediately.

Smoked Tofu:

1. Line a wok with a sheet of heavy foil (to fit inside wok) and spray with natural olive oil cooking spray. Place on high heat and add the leaves and fruitwood, cover with a lid. When wisps of smoke begin to rise, place a rack over the smoke source, place the tofu on the rack and cover. Smoke for about 12 minutes on medium high heat. Remove the entire setup from the heat, keep covered an additional 5 minutes or longer to infuse with smoky flavor.
2. Cut tofu into cubes.

   This recipe was featured on the Bounty of the Harvest Episode of Emeril Green.