Hearty Vegetable And Tofu Miso Soup
A comforting and nutrient-dense Japanese-inspired soup packed with seasonal vegetables and protein-rich silken tofu.
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Ingredients
- 6 cups Dashi or vegetable broth
- 4 tablespoons White or red miso paste
- 14 ounces Firm tofu, cubed
- 1 cup Shiitake mushrooms, sliced
- 2 medium Carrots, thinly sliced
- 2 cups Bok choy, chopped
- 3 stalks Green onions, sliced
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Dried wakame seaweed(optional)
- 1 teaspoon Toasted sesame oil(optional)
Instructions
- 1
In a large pot, bring the dashi or vegetable broth to a gentle simmer over medium heat.
- 2
Add the sliced carrots, shiitake mushrooms, and grated ginger to the pot and cook for 8 minutes until the carrots are tender.
- 3
Stir in the chopped bok choy and dried wakame, simmering for an additional 3 minutes until the greens are wilted.
- 4
Gently fold in the cubed tofu and cook for 2 minutes just to heat it through.
- 5
Remove the pot from the heat to prevent boiling the miso, which can destroy its probiotic benefits.
- 6
Place the miso paste in a small bowl, add a ladle of warm broth, and whisk until smooth before stirring back into the main pot.
- 7
Taste and adjust seasoning, adding more miso if a deeper flavor is desired.
- 8
Ladle into bowls and garnish with fresh green onions and a drop of toasted sesame oil.
Nutrition per Serving
185
Calories
12g
Protein
16g
Carbs
8g
Fat
4g
Fiber
5g
Sugar
890mg
Sodium
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