Seven Vegetable Miso Soup Recipes

MISO VEGETABLE SOUP

Miso Vegetable Soup image

Tofu, rice and plenty of vegetables transform miso soup from a light accompaniment into a dish that's substantial enough to leave you feeling satisfied.

Provided by EatingWell Test Kitchen

Time 30m

Number Of Ingredients 8

Ingredients

2 cups plus 3 tablespoons water, divided
2 tablespoons white rice
2 cups frozen stir-fry vegetables, (see Note)
1 12-ounce package extra-firm silken tofu, cut into small cubes
2 tablespoons miso, (see Note)
2 scallions, thinly sliced
1 teaspoon rice vinegar, or to taste
1/2-1 teaspoon sugar, to taste

Steps:

Bring 2 cups water and rice to a boil in a large saucepan over high heat. Cover, reduce heat to a gentle simmer and cook until the rice is just tender, 12 to 15 minutes.
Add stir-fry vegetables to the pot, increase heat to high and bring to a boil. Cook until the vegetables are heated through, stirring occasionally, 2 to 3 minutes. Add tofu and cook until heated through, about 2 minutes. Remove from the heat.
Combine miso and the remaining 3 tablespoons water in a small bowl and stir to dissolve. Add the miso mixture, scallions, vinegar and sugar to the soup and stir to combine.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 26.1 g, Fat 4.4 g, Fiber 3.6 g, Protein 17.8 g, SaturatedFat 0.7 g, Sodium 773.5 mg, Sugar 6.2 g

SEVEN-VEGETABLE MISO SOUP

Seven-Vegetable Miso Soup image

This brothy, colorful soup is a potent tonic that will cure what ails you. Miso paste, made from fermented soybeans, is an essential component of Japanese cuisine. As with yogurt and other fermented products, miso is most beneficial uncooked, so stir it into the soup only after turning off the heat. Wakame is a mild-tasting green sea vegetable most commonly used in the traditional miso soup that accompanies sushi. Burdock root (shown below) has a texture reminiscent of water chestnuts. It grows wild throughout the United States and can also be found in Japanese markets. After slicing burdock root, soak it in cold water to prevent it from turning brown. If burdock root isn't available, simply use more of the other vegetables.

Yield serves 4 as a starter, or 2 as a meal

Number Of Ingredients 12

Ingredients

1/2 cup burdock root, peeled and cut into 1-inch matchsticks
1 cup sweet potato, peeled and diced
1-inch piece fresh ginger, peeled and minced
2 scallions, green and white parts thinly sliced
1 teaspoon soy sauce
Salt
1/2 cup soft tofu, diced
6 shiitake mushrooms, stems removed and thinly sliced
1/4 cup sweet white miso
2 tablespoons dried wakame, soaked in 1/2 cup cold water
1 egg, lightly beaten (optional)
1 cup coarsely chopped fresh cilantro leaves

Steps:

Put the burdock, sweet potato, ginger, scallions, and 5 cups water in a saucepan. Cover and bring to a boil over high heat. Decrease the heat and add the soy sauce and a dash of salt. Simmer, covered, for 15 minutes. Add the tofu and shiitakes and simmer, uncovered, for 5 minutes more.
Place the miso in a small bowl and add 1/2 cup of the hot broth. Use a fork to break up the miso and whisk it until smooth. Drain the wakame and add it to the saucepan. Add the egg if using and stir. Turn off the heat and stir the dissolved miso into the saucepan. Taste and season with salt, if necessary.
To serve, divide the cilantro leaves evenly among the bowls and ladle the hot soup on top.

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