VEGETARIAN MISO SOUP

Vegetarian Miso Soup image

This is a delicious cloudy broth like the kind served in Japanese restaurants, with diced tofu and seaweed. Adapted from the Everything Vegetrian Cookbook.

Provided by Sharon123

Categories Soy/Tofu

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Previous Next

Ingredients

5 cups vegetable stock (or mushroom stock)
1 piece kombu, about 5 inches square-I get from the health food store (kelp, a dried seaweed)
1 teaspoon soy sauce
3 tablespoons light miso (yellow or white)
2 scallions, chopped
2 ounces firm tofu, diced into small cubes
4 teaspoons wakame seaweed (instant)

Steps:

Bring the stock and kombu to a boil n a soup pot. Cover, remove from heat and let stand 5 minutes. strain; stir in soy sauce.
In a mixing bowl, mix about 1/4 cup of the warm stock into the miso paste with a wire whisk until the miso is dissolved.
Pour this mixture back into the remaining stock. Place scallions, diced tofu, and wakame seaweed into four bowls.
Gently ladle soup into the bowls. Enjoy!

Nutrition Facts : Calories 13.2, Fat 0.6, SaturatedFat 0.1, Sodium 86.7, Carbohydrate 0.9, Fiber 0.3, Sugar 0.3, Protein 1.5

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #soups-stews #beans #vegetables #asian #japanese #holiday-event #vegan #vegetarian #dietary #soy-tofu