Tofu, rice and plenty of vegetables transform miso soup from a light accompaniment into a dish that's substantial enough to leave you feeling satisfied.
2 servings, 2 1/2 cups each
Active Time: 15 minutes |
Total Time: 30 minutes
2 cups plus 3 tablespoons water, divided
2 tablespoons white rice
2 cups frozen stir-fry vegetables, (see Note)
1 12-ounce package extra-firm silken tofu, cut into small cubes
2 tablespoons miso, (see Note)
2 scallions, thinly sliced
1 teaspoon rice vinegar, or to taste
1/2-1 teaspoon sugar, to taste
Bring 2 cups water and rice to a boil in a large saucepan over high heat. Cover, reduce heat to a gentle simmer and cook until the rice is just tender, 12 to 15 minutes.
Add stir-fry vegetables to the pot, increase heat to high and bring to a boil. Cook until the vegetables are heated through, stirring occasionally, 2 to 3 minutes. Add tofu and cook until heated through, about 2 minutes. Remove from the heat.
Combine miso and the remaining 3 tablespoons water in a small bowl and stir to dissolve. Add the miso mixture, scallions, vinegar and sugar to the soup and stir to combine.
Per serving :
4 g Fat;
1 g Sat;
1 g Mono;
0 mg Cholesterol;
27 g Carbohydrates;
18 g Protein;
4 g Fiber;
803 mg Sodium;
512 mg Potassium
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Notes: Stir-fry vegetables: Frozen bagged mixes of cut vegetables are appropriate for a stir fry. We prefer Seapoint Farms brand stir-fry mixes because they include the best variety of vegetables (often including shelled edamame) and they taste delicious. They are available in large supermarkets and natural foods stores.
The color of miso (fermented soybean paste) depends on how long it's aged. In general, the lighter the color, the milder the flavor. It will keep, in the refrigerator, for more than a year.