Miso Soup With Vegetables And Tofu Food

MISO SOUP WITH VEGETABLES AND TOFU

Miso Soup with Vegetables and Tofu image

Provided by Georgia Downard

Categories Soup/Stew Appetizer Vegetarian Dinner Lunch Vinegar Tofu Summer Healthy Vegan Self Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

2 1/2 tablespoons red miso (or more to taste)
1 large clove garlic, chopped
1 teaspoon finely grated ginger
1 1/2 tablespoons rice wine vinegar, divided
1/2 pound firm tofu, cut into cubes
1/4 pound snow peas, trimmed
4 large radishes, thinly sliced
4 scallions, thinly sliced
1 cup pea shoots, sunflower sprouts or radish sprouts
2 teaspoons toasted sesame oil

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.

MISO SOUP WITH TOFU AND WAKAME

Miso Soup With Tofu and Wakame image

I have been enjoying Miso Soup at Japanese restaurants for years, and finally decided to research and make it at home. A few notes that may be helpful to some - it was to me as I am just beginning to learn more about Asian cooking...wakame is a sea vegetable, or edible seaweed. You can substitute thinly sliced Chinese mushrooms for the wakame if you like. Dashi is a class of soup and cooking stocks considered fundamental to Japanese cooking. The dashi was hard for me to find (I am in the deep south) you can substitute a clear broth if needed. Dashida beef flavored, clam flavored or anchovy flavored soup stock for making Korean soups, I have found is also a suitable substitute and easier for me to find where I am.

Provided by Southern Sugar Dump

Categories Japanese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon dried wakame seaweed
4 cups dashi
1/4 cup red miso
1/4 lb silken tofu, drained and cut into 1/2 inch cubes
2 scallions, thinly sliced into rounds

Steps:

1. Reconstitute the wakame be letting it sit in a small bowl of tap water for 15-20 minutes. Drain.
2. Heat the dashi over medium heat, then add the miso. Stir until miso is dissolved. DO NOT BOIL THE MISO. It shouldn't be cooked, just heated.
3. Add the tofu and wakame. Heat to a simmer and serve at once, garnished with the scallions.

Nutrition Facts : Calories 52.2, Fat 1.8, SaturatedFat 0.3, Sodium 643.4, Carbohydrate 5.9, Fiber 1.1, Sugar 1.6, Protein 3.5

MISO SOUP WITH SHIITAKE MUSHROOMS AND TOFU

Miso Soup With Shiitake Mushrooms and Tofu image

Very simple to make, and really flavoursome, ideal winter breakfast or all-purpose soup. Based on a recipe from my asian cookbook, but that was too salty, so I changed it.

Provided by tom_says_yum_yum

Categories Soy/Tofu

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1/2 pint water (with or without a small amount of vegetable stock)
2 shiitake mushrooms
1 scallion
1 tablespoon miso (I use barley miso)
1 ounce firm tofu, diced

Steps:

Slice Shiitake mushrooms.
Slice up green part of scallion, to garnish later.
Bring water (with stock if desired) to boil.
Stir in miso paste and mushrooms.
Lower heat, simmer for 5 minutes.
Pour into serving dish, add tofu, sprinkle scallion on.
Serve immediately.

Nutrition Facts : Calories 70.4, Fat 2.4, SaturatedFat 0.4, Sodium 631.5, Carbohydrate 8.5, Fiber 2.5, Sugar 2.5, Protein 5.4

MISO SOUP WITH TOFU, WAKAME SEA VEGETABLE AND SCALLION

Miso Soup With Tofu, Wakame Sea Vegetable and Scallion image

Basic White Miso Soup Recipe, quick cook time so be careful not to overcook. Was given to me from a friend.

Provided by Innocence41285

Categories Clear Soup

Time 8m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon wakame seaweed (instant)
2 1/2 cups dashi (fish stock)
7 ounces soft tofu
3 tablespoons scallions (cut thinly)
4 tablespoons white miso

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.

Nutrition Facts : Calories 65.9, Fat 2.9, SaturatedFat 0.5, Sodium 645.5, Carbohydrate 5.8, Fiber 1.1, Sugar 1.5, Protein 5.3

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