Miso Soup With Carrots And Tofu Recipes

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MISO SOUP WITH TOFU, SPINACH, AND CARROTS



Miso Soup with Tofu, Spinach, and Carrots image

In ancient China, the soybean was considered to be one of five sacred grains, along with barley, millet, rice, and wheat. Here, in the form of tofu, the soybean shines with a little help from miso, spinach, carrots, and scallions.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

3 cups homemade or low-sodium canned vegetable or chicken stock, skimmed of fat
2 cups water
2 carrots, cut into matchsticks (about 1 cup)
1/3 pound spinach, stems removed, cut into 1-inch strips
6 ounces extra-firm tofu, cut into 3/4-inch cubes
2 tablespoons white miso
1 scallion, sliced crosswise into 1-inch strips

Steps:

  • In a medium saucepan, bring stock and the water to a boil over high heat. Reduce heat to medium-low, and add carrots. Cook until carrots are crisp-tender, about 2 minutes.
  • Add spinach and tofu, and stir to combine. Continue cooking just until spinach is wilted and tofu is heated through, about 1 minute more.
  • Meanwhile, place miso in a small bowl, and stir in 1/4 cup cooking liquid until miso is dissolved. Add mixture to saucepan, stirring to combine. Do not let soup boil once miso has been added.
  • Remove from heat. Ladle soup into four serving bowls. Sprinkle each with scallions. Serve immediately.

Nutrition Facts : Calories 93 g, Fat 3 g, Fiber 2 g, Protein 6 g, Sodium 660 g

MISO SOUP WITH TOFU, SPINACH, AND CARROTS



Miso Soup with Tofu, Spinach, and Carrots image

Categories     Low Sodium     Tofu     Spinach     Carrot     Boil

Yield serves 4

Number Of Ingredients 7

3 cups homemade or low-sodium canned vegetable or chicken stock, skimmed of fat
2 cups water
2 carrots, cut into matchsticks (about 1 cup)
1/3 pound spinach, stems removed, cut into 1-inch strips
6 ounces extra-firm tofu, cut into 3/4-inch cubes
2 tablespoons white miso
1 scallion, sliced crosswise into 1-inch strips

Steps:

  • In a medium saucepan, bring the stock and the water to a boil over high heat. Reduce heat to medium-low, and add the carrots. Cook until the carrots are crisp-tender, about 2 minutes.
  • Add the spinach and tofu, and stir to combine. Continue cooking just until the spinach is wilted and the tofu is heated through, about 1 minute more.
  • Meanwhile, place the miso in a small bowl, and stir in 1/4 cup cooking liquid until the miso is dissolved. Add the mixture to the saucepan, stirring to combine. Do not let the soup boil once miso has been added.
  • Remove from heat. Ladle the soup into 4 serving bowls. Sprinkle with scallions. Serve immediately.

MISO SOUP WITH TOFU AND SEAWEED



Miso Soup with Tofu and Seaweed image

Provided by Jet Tila

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 cups (960 milliliters) cold water
One 6-by-4-inch (16-by-10-centimeter) piece kombu (dried kelp)
2 cups (240 grams) dried bonito flakes (hana katsuobushi)
1/2 cup (95 grams) dried wakame seaweed, rinsed
1/4 to 1/2 cup (60 to 120 milliliters) shiro miso
1 cup soft tofu in water, drained, cut into small cubes
2 to 3 scallions or Japanese scallions, finely chopped

Steps:

  • For the dashi stock: Combine the cold water and kombu in a medium pot. Place the pot over medium heat; as the water comes to a simmer, you'll see tiny bubbles start to form on the bottom of the pot. Do not let the water come to a boil; it should remain at a low simmer. Remove the kombu.
  • Once the water starts to simmer gently, sprinkle in the bonito flakes. Let the flakes steep without stirring for 1 to 2 minutes. Turn off the heat and strain the mixture through a cheesecloth-lined sieve into another medium pot. You should have about 4 cups of dashi stock.
  • For the miso soup: To reconstitute the wakame seaweed, place 1 cup hot water in a medium bowl and sprinkle in the wakame; let it soak for about 2 minutes. Rinse the wakame under cold water, squeeze out the water with your hands and then chop the wakame.
  • Heat the dashi stock over medium-low heat until just under a simmer. Add the wakame and allow to cook and intermingle for about 5 minutes.
  • Submerge a small sieve into the saucepan until the rim is just above the stock. Add 1/4 cup of the miso to the sieve and use a wooden spoon to work the miso through the sieve into the soup; this will prevent lumps from forming. Stir well and taste the soup -- if it's not salty enough, add additional miso.
  • Add the tofu and scallions and let them cook in the broth just until warmed through, about 1 minute.

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