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–+ servings

Miso Ginger Tofu Vegetable Soup

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Rett Soup
Kategori Asian
serveringsstørrelse 4 people

Ingredienser
  

  • 4 cups low-sodium vegetable broth
  • 14 oz firm tofu, drained and cut into cubes
  • 2 medium carrots, thinly sliced
  • 1 cup shiitake mushrooms, sliced
  • 2 cups baby spinach
  • 3 tablespoons white miso paste
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 3 green onions, sliced
  • 1 teaspoon sesame oil

fremgangsmåte
 

  • Heat the sesame oil in a large pot over medium heat. Add the grated ginger and minced garlic and cook for one minute until fragrant.
  • Pour in the vegetable broth and bring it to a gentle simmer.
  • Add the sliced carrots and mushrooms. Cook for 5 minutes until the carrots begin to soften.
  • Stir in the tofu cubes and continue simmering for another 3 minutes.
  • Place the miso paste in a small bowl and ladle in about half a cup of the hot broth. Stir until the miso dissolves completely, then return the mixture to the pot.
  • Add the baby spinach and cook for 1 minute until it wilts. Remove the pot from the heat.
  • Divide the soup among bowls and top each serving with sliced green onions.

merknader

Dissolve the miso in a separate bowl with a little broth before adding it to keep the soup smooth and prevent clumps. If you want a heartier version, add cooked rice noodles right before serving. Leftovers store well in the fridge for two days, but reheat gently on the stove without boiling to protect the miso flavor.
Course: Soup
Cuisine: Asian
Equipment: Large Pot, Knife, Cutting Board, Small Bowl