MISO SOUP WITH TOFU AND ENOKI
This traditional Japanese soup has a mild flavor but is so comforting. Sliced green onions provide a bit of color.-Bridget Klusman, Otsego, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, saute the mushrooms, onion, garlic and ginger in oil until tender. Add the water and miso paste. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add tofu; heat through. Ladle into bowls; garnish with green onions.
Nutrition Facts : Calories 147 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 601mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
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Kimberly Kwazeline
kwazelinek45@yahoo.comOverall, this is a great recipe for a quick and easy weeknight meal.
Shahzaib hassan Shahzaib hassan
h79@hotmail.co.ukThis soup is a bit bland for my taste. I think I'll add some more spices next time.
Esther Matu
esther_matu74@yahoo.comI'm not a big fan of miso soup, but I really enjoyed this recipe. It was flavorful and not too salty.
Malik Abdurrehman
m.a26@hotmail.frThis soup is a great way to warm up on a cold day. It's also very filling and satisfying.
Sylvanus Adriano
a@hotmail.co.ukI love the simplicity of this soup. It's a great way to get a healthy meal on the table quickly and easily.
Cassidy Van sitters
c_s@hotmail.comI've made this soup several times now and it's always a hit. It's a great way to use up leftover vegetables.
Mya Eriacho
mya.eriacho@gmail.comThis is a great recipe for beginners. It's easy to follow and the soup turns out delicious.
Luisa Lidz
luisa@yahoo.comI made this soup for my family and they all loved it! Even my picky kids ate it all up.
Jayovonny Burt
j_b@hotmail.comI'm not a big fan of tofu, but I really enjoyed it in this soup. It was soft and flavorful.
Bhuvan Joshi
bhuvan.j46@yahoo.comThis soup is perfect for a cold winter day. It's warm and comforting and it always makes me feel better.
Travia Oyer
t.oyer@gmail.comI didn't have any enoki mushrooms, so I used shiitake mushrooms instead. They worked great!
Ikbal mahmud
i-mahmud62@hotmail.comThe soup was a bit too salty for my taste. I think I'll use less miso paste next time.
Ghafar Khan
ghafark@gmail.comI added some extra vegetables to the soup, like carrots and bok choy, and it turned out great! This is a really versatile recipe that you can easily customize to your liking.
nakitende margret
m22@yahoo.comThis was my first time making miso soup and it was easier than I thought. The soup was flavorful and the tofu and mushrooms were cooked perfectly.
Craig Housden
hcraig@hotmail.comI've made this soup a few times now and it's always a hit. It's so easy to make and it's always delicious. I love the combination of flavors and textures.
Erick Mutua
mutuaerick@aol.comFollowed the recipe exactly and it turned out great! The broth was flavorful and the tofu and mushrooms were cooked perfectly. Will definitely make this again.
Tembisile Hlongwane
tembisilehlongwane@gmail.comThis miso soup was a delight! The tofu was soft and silky, the enoki mushrooms added a nice umami flavor, and the scallions gave it a fresh, bright finish. I will definitely be making this again!