Easy Miso Soup

Miso Soup

Miso Soup

I love miso soup, so thought it was about time I made it myself.  This recipe from the Muffin Myth sounded just perfect. It’s such a comforting taste and yet so healthy – what more could you want?!

You can add whatever you like to the basic miso/stock mix (which makes it perfect for clearing out the veggies in the bottom of the fridge), but I always want some little cubes of tofu in there.

The first time I made this the kids loved it, but the next time DC1(5) decided she no longer liked it <sigh> I’ll have to try giving it to her again in a couple of months….

Miso Soup

  • Servings: 2
  • Time: 5 mins
  • Difficulty: easy
  • Print

Ingredients

  • 4 cups low salt vegetable stock
  • 2 cloves garlic, crushed
  • 2 Tbsp ginger, freshly grated
  • 1 Tbsp thinly sliced red chilli pepper (optional)
  • 3 Tbsp miso paste
  • 1 spring onion, thinly sliced
  • a handful of cubed tofu
  • another 2 handfuls of chopped veg. e.g. carrots, asparagus or broccoli spears

Instructions

  1. Place the vegetable stock, ginger, garlic, chilli pepper, and green onion in a medium pot over high heat. Bring to the boil, uncovered, then reduce to a simmer.
  2. Put the miso paste into a small bowl, and add a little of the stock to it. Use a fork to mash the paste into the stock, then add to the soup pot. Do not allow the broth to return to a boil!
  3. Add the tofu & veg to the pot. Allow them to heat through for a few minutes so the vegetables cook just slightly.

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Vegetarian. One husband, Two cats, Three kids.

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Posted in Light Meals, Vegan, Vegetarian

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