VEGETARIAN MISO SOUP
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
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
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Jefferson Capillan
[email protected]I love this soup! It's so delicious and healthy.
Kris Tonner
[email protected]This soup is a great way to warm up on a cold day.
Sundar magar
[email protected]I made this soup for a potluck and it was a huge hit. Everyone loved it!
Nanda Kala Magar
[email protected]I'm allergic to tofu, so I used tempeh instead. It was still delicious!
Saad Janjua
[email protected]This soup was very easy to make. I was able to get it on the table in under 30 minutes.
Rosa Perez
[email protected]This soup was a great way to use up leftover vegetables. It was also a great way to get my kids to eat their vegetables.
Jayden Zyana
[email protected]I'm not a vegetarian, but I loved this soup. It was so flavorful and satisfying.
mikasaa
[email protected]This soup was just what I needed on a cold day. It was warm and comforting, and the flavors were perfect.
Kashi Jutt
[email protected]I've made this soup several times now and it's always a hit. It's so easy to make and it's always delicious.
Kavuma John
[email protected]This was a great recipe! I made it for my family and they all loved it. Even my picky kids ate it up.
Candy Birman
[email protected]This soup was a bit bland for my taste. I added some extra miso paste and ginger, and it was much better.
Fatma Amer
[email protected]This soup was delicious and easy to make. I used a variety of vegetables that I had on hand, and it turned out great. I'll definitely be making this again.
Bjorki Xhabrahimi
[email protected]I'm not usually a fan of miso soup, but this recipe changed my mind. The broth was so rich and flavorful, and the vegetables were cooked to perfection. I'll definitely be making this again!
Edith Carreon
[email protected]This vegetarian miso soup was a hit! The broth was flavorful and the vegetables were perfectly cooked. I especially loved the addition of the tofu and wakame, which gave the soup a nice texture and flavor.