Best Very Quick Asian Broth With Tofu And Vegetables Recipes

15-MINUTE MISO SOUP WITH GREENS AND TOFU

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.

ASIAN NOODLES IN BROTH WITH VEGETABLES AND TOFU

Steps:

• Bring a large pot of water to boil over high heat. Add the noodles and cook until al dente, about 8 minutes. Drain and divide them among 4 large soup bowls.
• In a medium saucepan over medium heat, combine 3 cups water with the soy sauce, mirin, vinegar, and ginger and bring it to a simmer. Add the snow peas, mushrooms, and tofu to the pan. Simmer until the snow peas are crisp-tender and the tofu is heated through, about 3 to 5 minutes.
• Divide the lettuce, radishes, carrots, and scallions among the bowls. Ladle the hot soup over the noodles and vegetables. Drizzle each serving with a few drops of sesame oil and hot sauce, if desired. Serve immediately.

VERY QUICK ASIAN BROTH WITH TOFU AND VEGETABLES

Steps:

• Bring chicken stock to boil.
• Add ginger and garlic, tofu, bok choy, noodles.
• Heat through.
• Add a dash of the soy sauce to taste.
• You can serve with chopped chilli or premade deep fried shallots purchased from the Asian superamarket.