Best Miso Soup With Vegetables And Tofu Recipes

15-MINUTE MISO SOUP WITH GREENS AND TOFU

15-Minute Miso Soup with Greens and Tofu image

An inspired take on Japanese miso soup with tofu, green onion, and loads of greens. Just 15 minutes from start to finish, and so flavorful and comforting.

Provided by Minimalist Baker

Time 15m

Number Of Ingredients 6

Ingredients

4 cups vegetable broth ((use dashi for more traditional miso soup // see notes above))
1 sheet nori ((dried seaweed // optional // cut into large rectangles // 1 sheet yields 1/4 cup))
3-4 Tbsp white or yellow miso paste
1/2 cup chopped green chard or other sturdy green
1/2 cup chopped green onion
1/4 cup firm tofu ((cubed // use silken tofu for more traditional miso soup))

Steps:

Place vegetable broth in a medium sauce pan and bring to a low simmer.
In the meantime, place miso (starting with lesser end of range) into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn't clump when added to the soup later. Set aside.
To the broth add chard (or other greens of choice), green onion, and tofu (if using silken, add at the end of cooking) and cook for 5 minutes. Then add nori and stir. Remove from heat, add miso mixture, and stir to combine.
Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh.

Nutrition Facts : ServingSize 1 bowls, Calories 170 kcal, Carbohydrate 22.3 g, Protein 13.6 g, Fat 5 g, SaturatedFat 0.7 g, Sodium 1817 mg, Fiber 10 g, Sugar 9 g

MISO SOUP WITH TOFU RECIPE

Miso Soup with Tofu Recipe image

Ten minutes is all it takes to make this quick and easy Miso Soup with Tofu! This Asian-inspired version of the popular Japanese soup is salty, savory, earthy, and so nourishing!

Provided by Asian Caucasian

Categories Soup

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

4 cups organic vegetable broth
3 tablespoons miso paste (white or yellow)
2-3 tablespoons water
3 green onions with white parts, sliced
6 ounces shiitake mushrooms, thinly sliced (or white button mushrooms)
1 sheet of nori (dried seaweed), cut into rectangles
8 ounces silken firm tofu, cut into cubes
Sliced scallions for garnish

Steps:

In a medium soup pot, bring the vegetable broth to a boil, and then lower to simmer for 5 minutes.
While the broth is simmering, combine hot water, one tablespoon at a time, to the miso paste in a small bowl and whisk until smooth until there are no lumps. Set aside.
Add the green onions and shiitake mushrooms to the broth. Simmer another 5 minutes. Remove from the heat.
Slowly add in the miso paste mixture. Stir well until combined.
Add in the nori strips and silken tofu cubes. Garnish with sliced green onions and serve while hot.

Nutrition Facts : Calories 104 calories, Sugar 3.6 g, Sodium 557.7 mg, Fat 3.8 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 10.9 g, Fiber 2.2 g, Protein 7.8 g, Cholesterol 0 mg