Vegetable miso soup with tofu and broccoli
Vegetable miso soup with tofu and broccoli is a nutritious dish featuring a rich miso base, tender broccoli, and protein-packed tofu. This comforting soup is easy to prepare and perfect for any time of the year.
Cook time 15 min
Prep time 5 min
Ingredients:
3 tbsp miso1 garlic clove
1 onion
4 cups vegetable broth
2 tbsp ginger
3 oz tofu
1.25 cups broccoli
Vegetable miso soup with tofu and broccoli is a nutritious and comforting dish that's perfect for any time of the year. Packed with protein from the tofu and vitamins from the broccoli, this soup is both healthy and delicious. The savory miso base adds depth of flavor, making it a satisfying option for vegetarians and vegans alike.
Instructions:
- Mince the garlic clove.
- Finely chop the onion.
- Grate the ginger.
- Cut the tofu into small cubes.
- Cut the broccoli into small florets.
- In a large pot, heat a splash of vegetable broth over medium heat.
- Add the minced garlic, chopped onion, and grated ginger. Cook and stir for about 2-3 minutes until fragrant and the onions are translucent.
- Pour the remaining vegetable broth into the pot and bring to a gentle boil over medium-high heat.
- Once the broth is boiling, reduce the heat to medium and add the cubed tofu and broccoli florets.
- Let it simmer for about 5-7 minutes until the broccoli is tender but still bright green.
- In a small bowl, place the miso paste. Ladle a small amount of the hot soup broth into the bowl and whisk until smooth, ensuring no lumps remain.
- Pour the miso mixture back into the soup pot and stir well to combine.
- Allow the soup to gently heat through for another 1-2 minutes while stirring occasionally. Do not let it boil, as this can kill the beneficial probiotics in the miso.
- Taste and adjust seasoning if needed.
- Ladle the soup into bowls and enjoy your warming, nutritious Vegetable Miso Soup with Tofu and Broccoli!
This vegetable miso soup with tofu and broccoli is a simple yet flavorful dish that can easily become a staple in your meal rotation. Its warm, umami-rich broth combined with nutritious vegetables makes it a perfect meal to nourish your body and soul. Give it a try and enjoy the comforting flavors of this delightful soup.
Vegetable miso soup with tofu and broccoli FAQ:
The total time for this dish is approximately 20-25 minutes. Preparation takes about 10 minutes, and cooking takes an additional 10-15 minutes.
Yes, you can store leftover vegetable miso soup in an airtight container in the refrigerator for up to 3 days. It's not recommended to freeze the soup as the tofu and broccoli may change texture.
If you're looking for a substitute for tofu, you can use tempeh, seitan, or even chickpeas for added protein. Each alternative will slightly change the flavor and texture of the soup.
The broccoli is done when it is tender yet still bright green, which usually takes about 5-7 minutes of simmering in the broth.
Yes, whisking the miso paste with hot broth helps to dissolve it completely and prevents lumps from forming in the soup, ensuring a smooth consistency.
Tips:
- Start by sautéing the onion and garlic in a little bit of oil until they become translucent. This will help to enhance their flavors.
- Add the ginger next, and sauté for an additional minute to release its aroma.
- Incorporate the vegetable broth and bring it to a gentle boil before adding the miso. Ensure the miso is fully dissolved to avoid any lumps.
- Cook the broccoli only until it's tender yet still crisp, to retain its nutrients and a bit of crunch.
- For best texture, add the tofu towards the end of cooking. This helps to keep it firm and avoid overcooking.
- If you want a bit of extra flavor, consider adding a splash of soy sauce or a dash of sesame oil.
- Serve hot and, if desired, garnish with sliced green onions or a sprinkle of sesame seeds for added texture and flavor.
Nutrition per serving
2 ServingsCalories 140kcal
Protein 10g
Carbohydrates 20g
Fiber 3.69g
Sugar 6g
Fat 3.88g
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