Somen Tofu And Vegetables In Miso Broth Recipes
SOMEN, TOFU AND VEGETABLES IN MISO BROTH
This recipe came into being one night when trying to use up the last of my somen. Easy and quick to fix, very little clean up time too! For those that don't like tofu, use a firm tofu that has been frozen at least 24hrs and then thawed (this will give the tofu a more "chewy/meaty" texture). Also, if you don't have chili oil, use a tiny pinch of cayenne pepper instead.
Provided by blueyedwineaux
Categories Soy/Tofu
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large sauce pan or small pot put the miso with 1 cup boiling water, mixing paste and water together until mixture is a thick cream.
- Add the rest of the water, mix well and set aside on low heat.
- Cook the somen in unsalted boiling water for 4 minutes, adding cold water when it foams on top.
- Drain noodles and place in cold water.
- When cool, drain again and set aside.
- Add mushrooms, bok choy, tofu, ginger, scallions, to miso broth.
- Simmer for 3-5 minutes on medium/low heat.
- Add cooked somen and simmer until noodles are thoroughly heated.
- Add drops of chili oil, salt and pepper to taste.
- Divide into bowls and enjoy!
Nutrition Facts : Calories 198.1, Fat 4, SaturatedFat 0.6, Sodium 1166.9, Carbohydrate 29.9, Fiber 2.8, Sugar 3, Protein 11
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.
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