Tofu Miso Soup
Miso soup is quite simple—and very tasty. Most miso soup in restaurants is made with a dashi broth that includes sardines and tuna, but you can easily and quickly make your own vegan miso soup to go with veggie sushi take-out and steamed edamame. Traditional miso soup includes small bits of hijiki seaweed. If you can find it and enjoy that flavor, add 1 teaspoon dry hijiki to the broth with the tofu and let sit for a few minutes to soften.
Servings: 2 servings
Ingredients
- 6-7 oz tofu, extra-firm or firm
- 4 cups water
- 1/4 cup miso
- 2 green onion, thinly sliced
Instructions
- Optional: Press your tofu before you start, by putting it between several layers of paper towels and place a heavy pan or book (with a waterproof cover or protected with plastic wrap) on top. Let stand for 30 minutes. Discard the paper towels.
- Cut the tofu into ½-inch cubes.
- In a medium pot, bring the water to just below boiling over medium heat (or in the microwave in a microwave-safe container). Stir the miso into the water until dissolved. Add the tofu and scallions and serve.
Notes
Miso comes in various colors because of the different ingredients used. White miso has the lightest flavor and is made with soy and white rice. Red miso has a deeper flavor and is made with soy and barley. There are shades between, and even darker. If you’ve never had miso, start with white.
Nutrition
Calories: 133kcal | Carbohydrates: 11g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 1130mg | Potassium: 104mg | Fiber: 3g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 4.1mg | Calcium: 130mg | Iron: 2.7mg
