Ingredients for Miso Soup With Veggies And Tofu
- 4 cups water
- Green Onions
- Green Chard Leaves
- Corn
- Soft Tofu
- Soy Miso
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How to Make Miso Soup With Veggies And Tofu
- Bring 4 cups of water to a boil in a medium saucepan.
- Add 1 cup chopped vegetables (see ingredient list for suggestions) and 1/2 block (4 ounces) of firm or extra-firm tofu, cut into cubes.
- Reduce heat to medium-low and simmer for 5 minutes, or until vegetables are tender-crisp.
- In a small bowl, whisk together 2 tablespoons of white or yellow miso paste with 1/4 cup of the hot soup broth until smooth. This prevents the miso from clumping.
- Gently pour the miso mixture into the saucepan.
- Stir gently and continue to simmer for 1-2 minutes, being careful not to boil, as this can destroy the beneficial enzymes in the miso.
- Remove from heat and stir before serving. Garnish with extra chopped scallions or seaweed (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
15g
Fat
2g
Carbs
8g
