MISO NOODLE SOUP WITH EDAMAME
Make and share this Miso Noodle Soup With Edamame recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Put noodles in a bowl with water to cover, and set aside.
- Trim mushrooms, and wipe off grit with a damp cloth. Snap off stems, and chop finely. Slice caps thinly, and set aside.
- Heat oil in a soup pot. Add scallion whites, mushrooms and carrot, and cook over medium-high heat, stirring frequently, until mushrooms begin to soften, for about 2 minutes.
- Add 5 cups water, and bring to a boil. Add edamame, and cook for 4 minutes. Drain noodles, and add to pot with spinach and ginger.
- Reduce heat to medium-low, and cook until edamame are tender but still firm, for about 1 minute more. Stir in scallion greens.
- Blend 4 tablespoons miso into 1 cup warm water, using a fork to mix. Reduce heat to low, and stir miso into soup, adding more miso for a more intense flavor, if desired.
- Add sesame oil and tamari to taste. Serve hot.
Nutrition Facts : Calories 306.2, Fat 10.9, SaturatedFat 1.3, Sodium 921.7, Carbohydrate 40.4, Fiber 7.4, Sugar 3.9, Protein 16
MISO MUSHROOM & TOFU NOODLE SOUP
Rustle up this miso, mushroom and tofu noodle soup with just six simple ingredients. Healthy and low in calories, it makes a tasty light lunch or supper
Provided by Esther Clark
Categories Lunch, Soup, Starter, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Heat half the oil in a frying pan over a medium heat. Add the mushrooms and fry for 5-6 mins, or until golden. Transfer to a bowl using a slotted spoon and set aside. Add the remaining oil to the pan and fry the tofu for 3-4 mins, or until evenly golden.
- Mix the miso paste with 325ml boiling water in a jug. Cook the noodles following pack instructions, then drain and transfer to a bowl. Top with the mushrooms and tofu, then pour over the miso broth. Scatter over the spring onions just before serving.
Nutrition Facts : Calories 377 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.5 milligram of sodium
LOADED MISO SOUP
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Miso soup is a more adventurous, though no more complicated, option to try.
Provided by Mark Bittman
Categories easy, quick, one pot, soups and stews, appetizer
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Bring 6 cups of water to a bare simmer and add one strip kombu; let it soak 10 minutes, then remove it and chop; set aside.
- Meanwhile, saute a handful of sliced shiitakes in oil until crisp.
- Whisk a cup of the water with 1/2 cup miso in a bowl until smooth.
- Pour the miso mix into the water and add 1/2 pound silken tofu along with some shredded carrots, turnip and ginger, the chopped kombu and about a handful of cooked, shelled edamame.
- Let stand long enough to heat the tofu through, about a minute. Add some chopped scallions and the crisp shiitakes and serve.
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- Stir in the tofu, bell pepper, onions, miso, ginger, and 1/8 teaspoon crushed red pepper. Simmer, covered, for 3 minutes.
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