Miso Vegetable Soup
From EatingWell: EatingWell Serves Two
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 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.
Tips & Notes
- 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.
Per serving: 210 calories; 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.
Nutrition Bonus: Vitamin A (70% daily value), Potassium & Vitamin C (35% dv).
Carbohydrate Servings: 2
Exchanges: 1 starch, 1 1/2 vegetable, 1 1/2 medium fat meat
More From EatingWell
In the dog days of summer, you don’t have to turn on your stove...Icebox pies are an easy and popular summer dessert, yet they're...Celebrate the season with EatingWell's best recipes from the...
Turkey sausage is a healthy, leaner alternative to...
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
- Main Ingredient
- Vegetarian, soy
- Preparation/ Technique
- Ease of Preparation
- Total Time
- 30 minutes or less
- EatingWell Serves Two
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)