Cooked - Miso Soup With Vegetables

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Miso Soup With Vegetables

1.0

3 tablespoons miso paste, such as shiro miso (white), miso (aka red miso), or shinshu miso (yellow)

1 ½ tablespoons unseasoned rice wine vinegar

1 large garlic clove, peeled

1 ½-inch fresh ginger piece, peeled

½ pound firm tofu, cut into ½-inch cubes

¼ pound fresh shiitake mushrooms, stemmed and the caps thinly sliced

2 cups pea shoots (about 3 ounces), roughly chopped

6 medium scallions, trimmed and thinly chopped

2 teaspoons toasted sesame oil

1 teaspoon soy sauce

Put the miso, rice vinegar, garlic, ginger, and 1 cup water in a food processor or a large blender. Cover and process or blend until smooth, scraping down the inside of the canister at least once.
Stir the miso mixture into 4 additional cups water in a medium saucepan. Add the tofu, mushrooms, pea shoots, and scallions; bring to a simmer over medium heat, stirring often. Reduce the heat to low and simmer, uncovered, for 5 minutes. Turn off heat and stir in the sesame oil and soy sauce before serving.

Course🍤Appetizer

Diets🌱Vegan...

Category🍲Soup

Cuisine🇯🇵Japanese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 122 weeks ago

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