Miso soup with vegetables and tofu

Miso soup with vegetables and tofu is a really yummy thing. Of course, its preparation won’t be very quick, but the result will be appreciated by you as well as by all your surroundings.

List of required products:

  • 25 liters of chicken broth or broth of dashi;
  • 3 tbsp. of miso paste;
  • 1 average carrot;
  • 5 average mushrooms;
  • 1/2 cup of frozen corn;
  • 100 g green peas pods;
  • 2 handfuls of spinach leaves, preferably of small size;
  • 4 feathers of green onions;
  • 120 g. tofu.

Begin to cook


  1. Peel the carrots and cut into thin strips, mushrooms — into thin slices. Pour the corn with boiling water for 3 minutes, then drain it. Pea pods are cut into pieces of 1.5 cm long, green onions — thin rings diagonally. Take spinach ad remove its rough stems, large leaves are torn into 2-3 parts. Tofu is cut into cubes.
  2. In a large saucepan bring the broth to a boiling condition over medium heat. Pour 1/2 cup into a small bowl, add the miso paste and mix well until it is dissolved completely.
  3. Put carrots, mushrooms and corn into a saucepan with broth and cook it, stirring, for 3 minutes. Add pods of peas, spinach and green onions, cook for another 1 min. Reduce the heat, pour inside the soup the diluted miso paste and cook for 5 minutes, not allowing the boiling. Add the cubes of tofu to the pan and heat them in the soup for 1 minute. Pour soup on plates and serve to the table.
  4. For real miso soup you should use a broth of dashi, cooked from flakes bonito with seaweed kombu. In some cases you can buy it prepared.

Miso soup with vegetables and tofu

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Miso soup with vegetables and tofu