Miso Soup with Vegetable Dumplings
Prep Time: 5 mins | Cook Time: 10 mins | Makes: 4 | Difficulty: Easy
8 cups water
2/3 cup miso (any color/flavor)
6 green onions (scallions), chopped
2 tbsp shredded nori or wakame seaweed
1 block firm silken tofu, cut into 1 inch cubes
As many frozen vegetable dumplings as you would like
Handful dried shiitake mushrooms (optional)
dash soy sauce (optional)
1 tsp sesame oil (optional)
Bring water to a slow simmer and add seaweed and dried mushrooms. Allow to simmer at least 5-6 minutes. The longer you simmer the seaweed, the less of a salty fishy flavor it will have.
Reduce heat to very low and add the rest of the ingredients. When adding miso, mix it with hot broth in a separate bowl until it is well dissolved, then add to pot.
Its best not to boil the miso, as this will ruin some of it’s healthy properties as well as change the flavor of the soup.
This is very quick and easy. It uses mostly pantry and freezer stuff so I use it when I’m running low on fresh produce.
Sent from Paprika Recipe Manager