Vegetable Miso Soup
This recipe makes 8 servings
|Per serving: about||-|
|total fat||4 g|
|sat. fat||1 g|
- 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.
- 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
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.