Miso Soup
From waterlily 16 years ago
- 15 minutes to make
- Serves 610
For this recipe, you can use any type of miso. I like red miso. Find it at health food stores or Asian markets. The vegetables should all be cut delicately thin.
Ingredients
- 3 Tbs to ½ cup of miso (to your taste) shopping list
- 6 cups water shopping list
- 1 cup thinly sliced carrots shopping list
- 1 cup shredded cabbage shopping list
- 1 cup thinly sliced celery shopping list
- ½ cup thinly sliced onion shopping list
- 1 cup thinly sliced mushrooms shopping list
- 1 cake of tofu, cut into little chunks shopping list
- 1 small clove crushed garlic shopping list
- ½ tsp freshly grated ginger shopping list
- 3 Tbs dry sherry shopping list
- 2 tsp vinegar (rice or apple cider vinegar are best in this) shopping list
- ½ tsp sugar shopping list
- ½ tsp salt shopping list
- Freshly ground black pepper to taste shopping list
- ½ cup minced green onions shopping list
- sesame oil shopping list
How to make it
- Sauté’ all the vegetables in a little peanut oil. Combine the sautéed vegetables and the miso mixture. Bring to a boil and reduce to a simmer. Add the vinegar, sugar, salt, and pepper. Simmer, covered over very low heat for 10-15 minutes. Add the tofu. Serve topped with green onions and drizzles of sesame oil.
People Who Like This Dish 8
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The Rating
Reviewed by 1 people-
I have never tried to put vinegar into MISO soup before, but I should, because other asian (Thai, Singapore) recipe has it. Thanks for great recipe!
sagami
in London loved it
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" It was excellent "