MILD MISO SOUP
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the water in a large saucepan. Add 3/4 of the scallions, reserving the rest. Add the mushrooms, ginger and carrot. Bring to a boil over medium-high heat, cover, and turn the heat down to medium-low. Simmer until the vegetables are soft, about 30 minutes.
- Strain the broth through a fine sieve. Remove the mushrooms from the sieve and reserve. Discard the remaining vegetables. Return the broth to the saucepan over low heat. Thinly slice the mushrooms and add them to the broth along with the remaining scallions. Stir in the miso thoroughly, never allowing the mixture to boil. Stir in the tofu. Serve warm.
MISO & BUTTERNUT SOUP
Make lunch more exciting with this silky and deeply savoury miso and butternut soup. Delivering all of your five-a-day, it's also bursting with goodness
Provided by Sara Buenfeld
Categories Lunch, Starter
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan and fry the onion for 5 mins to soften. Add the squash and garlic, and stir for a minute. Add the beans and bouillon along with a litre of water, then cover and simmer for 20 mins until the squash is tender.
- Meanwhile, steam the kale for 10 mins, then toss together with the sesame oil, seeds and ginger.
- Add the miso to the soup, then blitz until smooth using a hand blender. Pour into bowls and top with the sesame kale mix to serve.
Nutrition Facts : Calories 287 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
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