Best 3 Miso Soup With Vegetables And Tofu Recipes

Miso soup is a traditional Japanese soup consisting of a broth made from dashi (fish stock), miso paste, and various ingredients such as tofu, wakame seaweed, and scallions. It is a popular and versatile dish that can be enjoyed for breakfast, lunch, or dinner. This article provides three delicious and easy-to-follow recipes for miso soup with vegetables and tofu. The first recipe is a basic miso soup with tofu and wakame seaweed. The second recipe adds carrots and spinach for a more colorful and nutritious soup. The third recipe is a heartier version with the addition of udon noodles. All three recipes are simple to make and can be tailored to your own preferences. Whether you are a beginner or an experienced cook, you are sure to find a miso soup recipe in this article that you will love.

Here are our top 3 tried and tested recipes!

15-MINUTE MISO SOUP WITH GREENS AND TOFU

15-Minute Miso Soup with Greens and Tofu image

An inspired take on Japanese miso soup with tofu, green onion, and loads of greens. Just 15 minutes from start to finish, and so flavorful and comforting.

Provided by Minimalist Baker

Categories Appetizer Entree Side

Time 15m

Number Of Ingredients 6

Ingredients

4 cups vegetable broth ((use dashi for more traditional miso soup // see notes above))
1 sheet nori ((dried seaweed // optional // cut into large rectangles // 1 sheet yields 1/4 cup))
3-4 Tbsp white or yellow miso paste
1/2 cup chopped green chard or other sturdy green
1/2 cup chopped green onion
1/4 cup firm tofu ((cubed // use silken tofu for more traditional miso soup))

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.

Nutrition Facts : ServingSize 1 bowls, Calories 170 kcal, Carbohydrate 22.3 g, Protein 13.6 g, Fat 5 g, SaturatedFat 0.7 g, Sodium 1817 mg, Fiber 10 g, Sugar 9 g

MISO SOUP WITH TOFU RECIPE

Miso Soup with Tofu Recipe image

Ten minutes is all it takes to make this quick and easy Miso Soup with Tofu! This Asian-inspired version of the popular Japanese soup is salty, savory, earthy, and so nourishing!

Provided by Asian Caucasian

Categories Soup

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

4 cups organic vegetable broth
3 tablespoons miso paste (white or yellow)
2-3 tablespoons water
3 green onions with white parts, sliced
6 ounces shiitake mushrooms, thinly sliced (or white button mushrooms)
1 sheet of nori (dried seaweed), cut into rectangles
8 ounces silken firm tofu, cut into cubes
Sliced scallions for garnish

Steps:

In a medium soup pot, bring the vegetable broth to a boil, and then lower to simmer for 5 minutes.
While the broth is simmering, combine hot water, one tablespoon at a time, to the miso paste in a small bowl and whisk until smooth until there are no lumps. Set aside.
Add the green onions and shiitake mushrooms to the broth. Simmer another 5 minutes. Remove from the heat.
Slowly add in the miso paste mixture. Stir well until combined.
Add in the nori strips and silken tofu cubes. Garnish with sliced green onions and serve while hot.

Nutrition Facts : Calories 104 calories, Sugar 3.6 g, Sodium 557.7 mg, Fat 3.8 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 10.9 g, Fiber 2.2 g, Protein 7.8 g, Cholesterol 0 mg

MISO SOUP WITH VEGETABLES AND TOFU

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

Ingredients

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.

Tips:

Use high-quality dashi. Dashi is the foundation of miso soup, so it's important to use a good quality one. Look for dashi made with kombu (kelp) and katsuobushi (bonito flakes).
Don't boil the miso. Miso is a delicate ingredient that can easily be ruined by heat. Add it to the soup at the end of the cooking process and stir until dissolved.
Use fresh vegetables. Fresh vegetables will give your miso soup the best flavor. If you're using frozen vegetables, thaw them completely before adding them to the soup.
Add your favorite toppings. There are many different toppings that you can add to miso soup, such as tofu, wakame seaweed, green onions, and sesame seeds. Experiment and find your favorite combination.

Conclusion:

Miso soup is a delicious and healthy soup that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this miso soup recipe is sure to become a favorite in your household.