Miso soup can be prepared very quickly, and only a few ingredients are enough to prepare, and the basis of this, of course, is miso pasta. Sprinkle the soup with vegetables, noodles and tofu (and maybe eggs or pieces of meat) and you’ll get a rich, balanced dinner.
Recipe miso soup with vegetables, noodles and tofu
Required (for 5 servings):
- 2 tablespoons olive oil
- 1 tablespoon finely chopped ginger
- 1 tablespoon finely chopped garlic
- 2 tablespoons white miso pasta
- 200 g of tea, chard or cabbage side
- 2 tablespoons shoju or tamari sauce
- ¼ tablespoon sea salt
- 200 g noodles or other pasta of your choice
- 400 g of hard tofu cheese, drained and cut into cubes
- 250 g crushed carrots
- 5 chicken (one per serving) or 15 quail (3 per serving) egg
- optional: sliced roasted or boiled meat of your choice
Preparing Miso Soup:
Heat a tablespoon of oil in a deep frying pan at moderate temperature, then add the garlic and ginger. Simmer on low heat for about 30 seconds. Pour 1.2 liters of water, cover and wait for the liquid to boil. Then add some tea or other green vegetables, shoju sauce, salt and noodles and cook the vegetables until smooth and a lighter color, about 2 minutes. Remove from the heat and mix the miso pasta, which you previously mixed with a half of the hot soup in a special bowl.
Preparing tofu cheese:
While the soup is cooking, heat the remaining tablespoon of oil in a large skillet to moderate temperature. Add the tofu and fry, stirring occasionally, until all sides are browned (about 5 minutes). Take the tofu out of the pan and place the bottom in a dish covered with a kitchen towel to soak up the excess fat.
Pour the hot soup into the bowls, and add the prepared greens to the soup, grated fresh carrots, chopped tofu, egg and, if desired, pieces of meat in each bowl. Jan epel.
Read also … Kitchen notes: Miso soup for breakfast. Be sure to try it and here’s why
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