Best 3 Miso Soup With Tofu Spinach And Carrots Recipes

Indulge in the comforting warmth of homemade miso soup, a staple of Japanese cuisine. This traditional soup is a symphony of umami-rich flavors, featuring the harmonious blend of fermented soybean paste (miso) and dashi broth. Customize your miso soup experience with an array of recipes, each introducing unique ingredients and variations. From the classic combination of tofu and seaweed to the vibrant addition of spinach and carrots, these recipes cater to diverse preferences. Embark on a culinary journey through the heart of Japanese culinary tradition, exploring the subtleties and nuances of miso soup while savoring its nourishing goodness.

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MISO SOUP WITH TOFU, SPINACH, AND CARROTS

Miso Soup with Tofu, Spinach, and Carrots image

In ancient China, the soybean was considered to be one of five sacred grains, along with barley, millet, rice, and wheat. Here, in the form of tofu, the soybean shines with a little help from miso, spinach, carrots, and scallions.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 7

Ingredients

3 cups homemade or low-sodium canned vegetable or chicken stock, skimmed of fat
2 cups water
2 carrots, cut into matchsticks (about 1 cup)
1/3 pound spinach, stems removed, cut into 1-inch strips
6 ounces extra-firm tofu, cut into 3/4-inch cubes
2 tablespoons white miso
1 scallion, sliced crosswise into 1-inch strips

Steps:

In a medium saucepan, bring stock and the water to a boil over high heat. Reduce heat to medium-low, and add carrots. Cook until carrots are crisp-tender, about 2 minutes.
Add spinach and tofu, and stir to combine. Continue cooking just until spinach is wilted and tofu is heated through, about 1 minute more.
Meanwhile, place miso in a small bowl, and stir in 1/4 cup cooking liquid until miso is dissolved. Add mixture to saucepan, stirring to combine. Do not let soup boil once miso has been added.
Remove from heat. Ladle soup into four serving bowls. Sprinkle each with scallions. Serve immediately.

Nutrition Facts : Calories 93 g, Fat 3 g, Fiber 2 g, Protein 6 g, Sodium 660 g

MISO SOUP WITH TOFU AND BABY SPINACH

Miso Soup With Tofu and Baby Spinach image

I normally use fresh shiitake for this, as this is a more delicate soup, but if you really wanted a meaty texture you could use rehydrated dried shiitake, as they are far chewier, just be sure to remove the stems.

Provided by drbecca26

Categories Soy/Tofu

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

6 cups water
1 1/2 cups baby spinach leaves, cut into thin strips
1/2 cup thinly sliced fresh shiitake mushroom
3 tablespoons minced scallions
1 tablespoon tamari
1/3 cup mellow white miso
4 ounces extra firm silken tofu, drained and cut into 1/4-inch dice

Steps:

Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions and tamari.
Reduce heat to medium and simmer until the vegetables soften , 3 to 6 minutes. Reduce heat to low.
Place about 1/4 cup of the hot soup mixture in a small bowl and add the miso, blending well.
Stir the mixture back into the soup, add the tofu and simmer for 2 minutes, being careful not to boil.
Taste, adjust the seasonings if needed, and serve hot.

Nutrition Facts : Calories 80, Fat 2.2, SaturatedFat 0.4, Sodium 1132.5, Carbohydrate 10.3, Fiber 2, Sugar 2.8, Protein 5.8

MISO SOUP WITH TOFU, SPINACH, AND CARROTS

Miso Soup with Tofu, Spinach, and Carrots image

Categories Low Sodium Tofu Spinach Carrot Boil

Yield serves 4

Number Of Ingredients 7

Ingredients

3 cups homemade or low-sodium canned vegetable or chicken stock, skimmed of fat
2 cups water
2 carrots, cut into matchsticks (about 1 cup)
1/3 pound spinach, stems removed, cut into 1-inch strips
6 ounces extra-firm tofu, cut into 3/4-inch cubes
2 tablespoons white miso
1 scallion, sliced crosswise into 1-inch strips

Steps:

In a medium saucepan, bring the stock and the water to a boil over high heat. Reduce heat to medium-low, and add the carrots. Cook until the carrots are crisp-tender, about 2 minutes.
Add the spinach and tofu, and stir to combine. Continue cooking just until the spinach is wilted and the tofu is heated through, about 1 minute more.
Meanwhile, place the miso in a small bowl, and stir in 1/4 cup cooking liquid until the miso is dissolved. Add the mixture to the saucepan, stirring to combine. Do not let the soup boil once miso has been added.
Remove from heat. Ladle the soup into 4 serving bowls. Sprinkle with scallions. Serve immediately.

Tips:

Use high-quality ingredients: Fresh vegetables, flavorful dashi, and good quality miso paste will make all the difference in the taste of your miso soup.
Don't boil the miso paste: Adding miso paste to boiling water will kill the beneficial bacteria and enzymes that give it its health benefits. Instead, wait until the broth has cooled slightly before stirring in the miso paste.
Add your vegetables last: Vegetables should be added to the miso soup just before serving so that they remain crisp and tender.
Experiment with different toppings: Miso soup is a great canvas for experimentation. Try adding different toppings like crumbled tofu, wakame seaweed, or even a poached egg.
Make it your own: Feel free to adjust the ingredients and proportions of the miso soup to suit your own taste. There is no right or wrong way to make it.

Conclusion:

Miso soup is a delicious, healthy, and versatile soup that can be enjoyed for breakfast, lunch, or dinner. It is a great way to get your daily dose of vegetables and protein, and it can also help to boost your immune system. With so many different variations, there is sure to be a miso soup recipe that everyone will enjoy. So next time you are looking for a quick and easy meal, give miso soup a try. You won't be disappointed.