MISO SOUP WITH VEGETABLES AND TOFU

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Miso Soup with Vegetables and Tofu image

Provided by Georgia Downard

Categories     Soup/Stew     Appetizer     Vegetarian     Dinner     Lunch     Vinegar     Tofu     Summer     Healthy     Vegan     Self     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

2 1/2 tablespoons red miso (or more to taste)
1 large clove garlic, chopped
1 teaspoon finely grated ginger
1 1/2 tablespoons rice wine vinegar, divided
1/2 pound firm tofu, cut into cubes
1/4 pound snow peas, trimmed
4 large radishes, thinly sliced
4 scallions, thinly sliced
1 cup pea shoots, sunflower sprouts or radish sprouts
2 teaspoons toasted sesame oil

Steps:

  • Blend miso with garlic, ginger, 1 cup cool water and 1 tablespoon vinegar in a food processor until smooth. Transfer miso broth to a bowl; stir in 2 cups cool water. Divide broth, tofu, snow peas, radishes and scallions among 4 bowls. Toss pea shoots with remaining 1/2 tablespoon vinegar and oil; garnish each bowl before serving.

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