Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Miso Soup




Source of Recipe


Marla


Recipe Introduction


A culinary mainstay in Japan, miso is made with fermented soybeans mashed into a paste the consistency of peanut butter. It has a wonderful salty depth that adds texture and flavor to light, delicate vegetable soups.



List of Ingredients




Miso Soup


6 cups vegetable stock
¼ cup brown miso
3 ½-inch slices fresh ginger
18 snow peas, stems and strings removed
4 large white mushrooms, thinly sliced
1 carrot, coarsely shredded
2 green onions (both white and green parts), finely chopped
¼ red bell pepper, finely chopped
1 teaspoon dark (Asian) sesame oil, optional
Pinch of red pepper flakes, or to taste, optional
6 ounces extra-firm tofu (at room temperature), cut into ½-inch cubes.

Garnish: sprigs of fresh cilantro

`

Recipe



Whisk together the vegetable stock and miso in a Dutch oven; add the ginger. Bring to a boil over high heat; cover and cook for about 5 minutes. Stir in the snow peas, mushrooms, carrot, green onions, and bell pepper.

Reduce the heat; cover and simmer until the vegetables are just tender, about 3 minutes. Remove the ginger and discard. Stir in the sesame oil and red pepper flakes (if using).

For each serving, ladle soup over the tofu cubes in a deep soup bowl.

Advance preparation

Prepare this soup without the tofu; refrigerate in a covered container for up to 3 days. Reheat and assemble the servings with tofu.