Miso Soup With Veggies 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.
Nutrition Facts : ServingSize 1 bowls, Calories 170 kcal, Carbohydrate 22.3 g, Protein 13.6 g, Fat 5 g, SaturatedFat 0.7 g, Sodium 1817 mg, Fiber 10 g, Sugar 9 g
MISO SOUP WITH VEGETABLES AND TOFU
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
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.
FABULOUS AND QUICK VEGAN MISO SOUP
Super-easy vegan miso soup packed with vitamins and flavor! Makes a great appetizer to fill you up or an accompaniment to any entree! Feel free to try sauteeing chopped carrots, watercress, beans, or others in addition to the vegetables in the ingredients list.
Provided by roomx7609
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 38m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a saucepan over medium heat. Add onion, celery, and spinach. Cook and stir until just softened, about 3 minutes. Pour in water; add tofu and salt. Reduce heat to medium-low; simmer until heated through, about 8 minutes.
- Stir in miso; simmer until dissolved, about 5 minutes. Season with ground black pepper and chili powder.
Nutrition Facts : Calories 143.4 calories, Carbohydrate 13.1 g, Fat 7.5 g, Fiber 2.8 g, Protein 7.9 g, SaturatedFat 1.1 g, Sodium 1229.2 mg, Sugar 4.3 g
VEGAN MISO SOUP
Interesting vegan take on miso soup, chock-full of vegetables.
Provided by Stephanie Wiebe Meismer
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Coat tofu with 2 teaspoons olive oil and black pepper. Place on a baking sheet.
- Broil in the preheated oven, stirring occasionally, to lightly crisp tops and bottoms, 3 to 5 minutes.
- Heat remaining olive oil in a Dutch oven over medium-high heat. Add carrots and onion and stir-fry until tender, about 5 minutes. Add mushrooms, garlic, and turmeric. Stir in water, vegetable broth, and quinoa. Reduce heat and let simmer for 5 minutes. Add tofu and kale; cover, and let simmer for 3 minutes. Whisk in miso; turn off heat and stir in bell pepper and green onions. Serve immediately.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 28.1 g, Fat 7.2 g, Fiber 5.7 g, Protein 11.2 g, SaturatedFat 1 g, Sodium 651.9 mg, Sugar 6.1 g
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