Miso Broth With Veggies Recipes

SIMPLE MISO BROTH

Simple Miso Broth image

Yield makes about 6 cups

Number Of Ingredients 3

Ingredients

1 recipe Basic Vegetable Stock (page 11), or one 32-ounce carton low-sodium vegetable broth plus 2 cups water
2 strips kombu (sea vegetable), each about 3 by 5 inches
2 to 4 tablespoons miso, any variety, to taste

Steps:

Combine the stock and kombu in a 2-quart saucepan or small soup pot. Bring to a simmer.
Dissolve the desired amount of miso in just enough warm water to make it pourable. Stir into the broth and remove from the heat. Let stand for 30 minutes or serve at once, removing and discarding the kombu just before serving.
Variations
Embellish miso broth with any of the following:
Diced tofu
Cooked Asian noodles
Finely chopped scallions
Grated fresh daikon radish or white turnip
Crisp cucumber, seeded and grated
Nutrition Information
Per cup:
Calories: 42
Total fat: 2g
Protein: 1g
Fiber: 1g
Carbohydrate: 4g
Cholesterol: 0mg
Sodium: 9mg

MISO BROTH WITH VEGGIES

Miso Broth with Veggies image

Make and share this Miso Broth with Veggies recipe from Food.com.

Provided by autumnphoenix autum

Categories Soy/Tofu

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

32 ounces water
12 shiitake mushrooms or 12 cremini mushrooms, sliced
5 ounces carrots, julienne
4 ounces asparagus
4 ounces firm tofu, 1/2 inch,cubed
4 scallions, thinly sliced
1 sheet of toasted nori, 1 inch by 6 inch (seaweed)
2 tablespoons miso

Steps:

Heat water to boiling.
Add vegetables and simmer for 3 minutes.
Remove from heat.
Place tofu into bowl, then pour veggie mix over tofu.
Stir in miso.
Garnish and serve.

Nutrition Facts : Calories 81.3, Fat 2.1, SaturatedFat 0.4, Sodium 353.8, Carbohydrate 12.2, Fiber 4.1, Sugar 4.4, Protein 5.8

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