Vegetable Miso Soup

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe4 out of 5 based on 4 ratings.
Vegetable Miso Soup

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 105
pro 8 g
total fat 4 g
sat. fat 1 g
carb 11 g
fibre 3 g
chol 0 mg
sodium 1,128 mg
% RDI: -
calcium 9
iron 12
vit A 48
vit C 23
folate 14
  • Portion size: 8 (1-1/2 cup servings)

Here's a Japanese soup that is home-kitchen friendly. Look for miso (a prepared soybean and rice or barley paste) and nori (paper-thin sheets of seaweed used for sushi) at Asian or health food stores. Because miso settles, have guests stir their soup before eating.

Ingredients

  • 6 cups 6cupsvegetable stock
  • 6 cups 6cupswater
  • 1/2 cup 1/2cupmedium soybean miso
  • 1 pkg (12 oz/375 g) 1pkg (12 oz/375 g)extra-firm tofu, cut in 1/4 inch (5 mm) cubes
  • 2 cups 2cupssliced mushroommushrooms
  • 1 1sheet nori, (optional)
  • 2 2carrotcarrots, sliced
  • 3 cups 3cupsbroccoli floretbroccoli florets

Preparation

In large saucepan or Dutch oven, bring vegetable stock and water to boil. Dissolve miso in 1/4 cup (50 mL) water; whisk miso mixture into pot.

Stir in cubed tofu and sliced mushrooms; reduce heat to medium-low and simmer for 30 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days. Reheat to continue with recipe.)

If using nori, cut sheet into 3- x 1/4-inch (8 cm x 5 mm) strips with scissors; add to stock mixture in pot.

Add sliced carrots and broccoli florets; cook for about 5 minutes or until broccoli is tender-crisp.

 

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