Japanese Miso Soup

November 18, 2016 By: Comments
Tagged: Dinner Dinner. Low-Fat Low-Fat. Tofu Tofu. Peas Peas. Vegetarian Vegetarian. Soup it Up Soup it Up. 30 Minutes or Less 30 Minutes or Less. Natural Natural. Heart Healthy Heart Healthy. Japanese Japanese. Gluten-Free Gluten-Free. Mushrooms Mushrooms. Asian Asian. Vegan Vegan. Japanese Japanese. Dutch Oven Dutch Oven. Soups & Stews Soups & Stews. Stovetop Stovetop. Lunch Lunch. Heart Healthy Heart Healthy. Asian Asian.
10 minutes
7 minutes
4 servings
A culinary mainstay in Japan, miso is made with fermented soybeans mashed into a paste the consistency of peanut butter. The color of miso, ranging from light to dark, varies depending on ingredients in addition to soybeans and the length of fermentation time.Miso has a wonderful salty depth and adds texture and flavor to light, delicate vegetable soups.


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  1. Whisk together the chicken broth and miso in a Dutch oven or large saucepan. Bring to a boil over high heat. Add the ginger. Cover and cook for 5 minutes. Stir in the snow peas, mushrooms, carrot, scallions, and bell pepper.
  2. Reduce the heat to medium. Cover and simmer until the vegetables brighten in color, about 2 minutes. Remove the ginger and discard.
  3. Stir in the sesame oil and red pepper flakes. Taste and adjust the seasoning.
  4. For each serving, ladle soup over the tofu cubes in a deep soup bowl and garnish with cilantro.