An abundance of tofu, crisp carrot matchsticks, soft onions and small shreds of wakame in an opaque, viscous broth comprise Angelica's staple soup.
Angelica Kitchen, the vegan restaurant long famed for its light yet savory fare, has one of my favorite miso soups. Luckily, I live on the same block! And I have the cookbook, a thoughtful gift from my boyfriend's mom, so I can attempt to replicate this someday.
This is one of the least-salty miso soups around. The tofu is not silken but firm and dense, and there's a lot of it, making it quite satisfying. They go easy on the wakame; I always prefer more, but who doesn't wish for more seaweed? I usually look for adorable sliced scallion discs floating in my miso soup, but Angelica's has softened onion (even though their cookbook recipe calls for scallion as garnish). I always welcome the addition of carrots.
The best thing about Angelica's miso soup is the miso itself. According to the cookbook, it's a very special and high-quality barley miso. A must-try for miso aficionados. If you dine in the restaurant, be sure to top with the toasted sesame seeds in the shakers at each table.
