Miso Soup
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Miso Soup
Miso soup is a staple in the healthy Japanese diet—it’s commonly eaten for breakfast or lunch, together with seasonal vegetables. Do not bring the soup to a boil once the miso has been added. Leave it at a simmer, or the heat will alter its taste and reduce the health benefits.
Times
- Prep Time : 5 min
- Cook Time : 10 min
- Ready Time : 15 min
Servings
Ingredients
- 2 tablespoons canola oil
- 2 cloves garlic, finely grated, or 2 cubes frozen garlic, such as Gefen Fresh Crushed Garlic
- 2 teaspoons finely grated fresh ginger or ⅔ teaspoon dried
- 4 tablespoons white miso paste
- 2 tablespoons seasoned rice vinegar
- 1 pound firm tofu, drained and diced
- 6 scallions, white and light green parts only, thinly sliced
Directions
Heat oil in a medium pot over medium heat. Add garlic and ginger, and sauté until fragrant, about 2 minutes. Add miso paste, vinegar, and 6 cups water; whisk until combined. Bring to a simmer, and reduce to low to keep warm. Add tofu, and heat until just warm, about 5 minutes. Divide among 4 small bowls, and garnish with scallions.
About Jamie Geller
Posted in
Recipe of the day , Recipes & Menus
Pareve , Soups , Shabbat , Asian, Japanese , Budget, Gluten Free ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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