Miso Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 T olive oil, divided1 block firm tofu, diced1 t black pepper1 large onion, chopped4 carrots, chopped4 large garlic cloves, minced1/4 cup dried mushrooms, broken into bite-site pieces2 cups veggie broth 2 cups water 1 bunch kale, leaves only, chopped1/4 cup miso1 red bell pepper, chopped3 scallions, whites and greens chopped
Preheat the broiler. Pour 2 teaspoons of the olive oil on a baking sheet and add the tofu. Use your hands to evenly distribute the oil on the pan and the tofu.
Sprinkle on the black pepper. Place under the broiler.
Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the remaining olive oil, then add the onions and carrots to the hot oil. Saute, stirring often, until the vegetables are tender, about five minutes.
Add the garlic and mushrooms, and stir to combine.
Add the broth and water, turn the heat to medium-high, cover and allow to simmer for 15 minutes.
After 15 minutes, remove the tofu from the broiler. (It should be slightly crispy on the top and bottom. If it starts to burn, remove it from the oven and set aside until the quinoa is cooked.)
Add the kale and tofu to the pot, reduce heat to medium, and cover.
Once the kale is tender (about 3 minutes), remove the lid and whisk in the miso. Turn off the heat, add the peppers and scallions, and serve immediately.
Each serving is 1 2/3-cups.
Serving Size: Makes 6 servings, about 1 2/3 cups each
Sprinkle on the black pepper. Place under the broiler.
Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the remaining olive oil, then add the onions and carrots to the hot oil. Saute, stirring often, until the vegetables are tender, about five minutes.
Add the garlic and mushrooms, and stir to combine.
Add the broth and water, turn the heat to medium-high, cover and allow to simmer for 15 minutes.
After 15 minutes, remove the tofu from the broiler. (It should be slightly crispy on the top and bottom. If it starts to burn, remove it from the oven and set aside until the quinoa is cooked.)
Add the kale and tofu to the pot, reduce heat to medium, and cover.
Once the kale is tender (about 3 minutes), remove the lid and whisk in the miso. Turn off the heat, add the peppers and scallions, and serve immediately.
Each serving is 1 2/3-cups.
Serving Size: Makes 6 servings, about 1 2/3 cups each
Nutritional Info Amount Per Serving
- Calories: 247.6
- Total Fat: 8.6 g
- Cholesterol: 0.0 mg
- Sodium: 143.2 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 6.7 g
- Protein: 14.6 g
Member Reviews
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MCKERR68
I hate kale, onions and mushrooms. By all logic I should hate this soup. But I'm always looking for recipes that are nutritional heavy-hitters, like this one, and I convinced myself that I had to at least try it. SO glad! The flavor and texture were great, and it was very satisfying. A keeper! - 5/3/12
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SIFAKA1
The recipe doesn't specify the type of miso to use. The flavor profile could vary greatly depending on that alone. Are we talking white, yellow, or red (or a combination)? My current go-to miso soup uses a combo of white and red, but the red is just a small amount since it has such a strong flavor. - 4/25/12
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THINKFLOWERS
Really Great - I toasted the tofu on a griddle instead of baking it in the oven; this gave the cubes a crispier surface. Also used 4 cups of organic vegetable broth because the aseptic containers are available in 4 cup containers. Grateful that I have leftovers to enjoy for the next 2 days. - 1/31/13
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ANDCOWSFLY
I had never had miso soup & was very nervous trying to make it bc of the multitude of ingredients I had never cooked w/. You have to dry tofu a bit first but it's going into soup so I don't think it matters as much. I used fresh mushrooms & 1/2 the kale bc it was very hearty. I used mild yellow miso - 9/12/14