Tested till perfect Vegetable Miso Soup

Vegetable Miso Soup

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.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 11 ratings.
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  • Portion size 8 (1-1/2 cup servings)


  • 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
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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.


Nutritional Information Per serving: about

cal 105 pro 8g total fat 4g sat. fat 1g
carb 11g fibre 3g chol 0mg sodium 1,128mg

% RDI:

calcium 9 iron 12 vit A 48 vit C 23
folate 14
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