Miso Soup With Vegetables And Tofu Recipes

15-MINUTE MISO SOUP WITH GREENS AND TOFU

Steps:

• Place vegetable broth in a medium sauce pan and bring to a low simmer.
• In the meantime, place miso (starting with lesser end of range) into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn't clump when added to the soup later. Set aside.
• To the broth add chard (or other greens of choice), green onion, and tofu (if using silken, add at the end of cooking) and cook for 5 minutes. Then add nori and stir. Remove from heat, add miso mixture, and stir to combine.
• Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh.

MISO SOUP WITH TOFU RECIPE

Steps:

• In a medium soup pot, bring the vegetable broth to a boil, and then lower to simmer for 5 minutes.
• While the broth is simmering, combine hot water, one tablespoon at a time, to the miso paste in a small bowl and whisk until smooth until there are no lumps. Set aside.
• Add the green onions and shiitake mushrooms to the broth. Simmer another 5 minutes. Remove from the heat.
• Slowly add in the miso paste mixture. Stir well until combined.
• Add in the nori strips and silken tofu cubes. Garnish with sliced green onions and serve while hot.

MISO SOUP WITH TOFU, WAKAME SEA VEGETABLE AND SCALLION

Steps:

• Soak the Vegetables in cold water for 2 minutes and strain. Cut the tofu into cubes about 1/3 inch. Bring fish stock to a boil. Reduce heat to medium, add and dissolve miso, stirring. Add tofu-cook 30 seconds. Add vegetables and scallions-cook 30 seconds. Remove from heat and serve.

MISO SOUP WITH VEGETABLES AND TOFU

Steps:

• Blend miso with garlic, ginger, 1 cup cool water and 1 tablespoon vinegar in a food processor until smooth. Transfer miso broth to a bowl; stir in 2 cups cool water. Divide broth, tofu, snow peas, radishes and scallions among 4 bowls. Toss pea shoots with remaining 1/2 tablespoon vinegar and oil; garnish each bowl before serving.