Miso Broth With Veggies Recipes

VEGETARIAN NORI MISO

Steps:

• Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked, about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool.
• Reduce heat to medium. Mix miso paste, ginger paste, and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame, mushrooms, spring onion, garlic, and soy sauce to miso broth; cover pot with a lid, reduce heat to medium-low, and cook until mushrooms are no longer floating on the surface, about 10 minutes.
• Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer, stirring occasionally, until soup flavors have blended, about 1 hour.

SIMPLE MISO BROTH

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

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.