Somen Tofu And Vegetables In Miso Broth Recipes

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SOMEN, TOFU AND VEGETABLES IN MISO BROTH



Somen, Tofu and Vegetables in Miso Broth image

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

4 ounces somen noodles
1 1/4 cups mushrooms, thinly sliced
1 cup bok choy, washed and roughly chopped
14 ounces silken tofu, drained and cut into small cubes
1/4 cup scallion, finely sliced
1/2 inch ginger, pealed and grated
12 teaspoons miso
5 cups water, unsalted and boiling
chili oil
salt
pepper

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



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

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.

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