Miso Soup with Tofu and Green Onions

Vegan Miso Soup with Tofu and Green Onions Recipe from Japan

Region / culture: Japan | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegan diet

Introduction

Miso Soup with Tofu and Green Onions is a traditional Japanese dish that is both comforting and nutritious. This simple yet flavorful soup is perfect for a light lunch or as a starter for a larger meal.

History

Miso soup has been a staple in Japanese cuisine for centuries. It is typically made with a combination of miso paste, tofu, seaweed, and vegetables. The addition of green onions adds a fresh and savory flavor to the soup.

Ingredients

5 cups of low sodium vegetable broth
2 green onions, finely chopped
2 tsp of grated fresh ginger root
1 clove of garlic, thinly sliced
3 tbsp of light-colored miso paste (found in the ethnic food section of the grocery store or Asian food market)
6 oz (170 g) of firm tofu, drained and cut into 0.5 inch cubes

How to prepare

Bring the broth to a boil in a medium saucepan over medium-high heat.
Stir in the green onions, ginger, and garlic.
Reduce the heat, cover, and simmer for 10 minutes.
Add the miso paste and stir until dissolved.
Add the tofu, cover, and simmer for 10 minutes before serving.

Variations

Add sliced mushrooms or spinach for extra flavor and nutrients.
Use silken tofu for a softer texture.
Garnish with sesame seeds or nori strips for a traditional touch.

Cooking Tips & Tricks

Be sure to use low sodium vegetable broth to control the saltiness of the soup.

- Use light-colored miso paste for a milder flavor.

- Drain and press the tofu before cutting it into cubes to remove excess water.

- Simmer the soup gently to prevent the tofu from breaking apart.

Serving Suggestions

Serve Miso Soup with Tofu and Green Onions as a light lunch or as a starter for a Japanese-inspired meal. Pair it with a side of steamed rice or a fresh salad.

Cooking Techniques

Simmering, stirring, and dissolving miso paste.

Ingredient Substitutions

Use chicken or beef broth instead of vegetable broth.

- Substitute green onions with chives or leeks.

- Use chicken or shrimp instead of tofu for a different protein option.

Make Ahead Tips

Miso Soup with Tofu and Green Onions can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve Miso Soup with Tofu and Green Onions in individual bowls garnished with extra green onions or a sprinkle of sesame seeds.

Pairing Recommendations

Pair Miso Soup with Tofu and Green Onions with a side of sushi or a Japanese-inspired salad for a complete meal.

Storage and Reheating Instructions

Store leftover Miso Soup with Tofu and Green Onions in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Miso Soup with Tofu and Green Onions contains approximately 120 calories.

Carbohydrates

Each serving of Miso Soup with Tofu and Green Onions contains approximately 12 grams of carbohydrates.

Fats

Each serving of Miso Soup with Tofu and Green Onions contains approximately 5 grams of fat.

Proteins

Each serving of Miso Soup with Tofu and Green Onions contains approximately 8 grams of protein.

Vitamins and minerals

Miso soup is a good source of vitamins and minerals, including vitamin K, manganese, and zinc.

Alergens

This recipe contains soy (from miso paste) and gluten (from the tofu). It may also contain traces of nuts and sesame.

Summary

Miso Soup with Tofu and Green Onions is a low-calorie, high-protein dish that is rich in vitamins and minerals.

Summary

Miso Soup with Tofu and Green Onions is a simple and nutritious dish that is perfect for a light lunch or as a starter for a larger meal. With its rich flavors and health benefits, this soup is sure to become a favorite in your recipe collection.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a warm summer day, and I was visiting my friend Akiko in her cozy little home in Kyoto. Akiko was known for her delicious homemade miso soup, and I had been begging her for months to teach me her secret recipe.

As we sat in her kitchen, surrounded by the fragrant aroma of simmering broth and fresh vegetables, Akiko finally relented and agreed to show me how to make the soup. She pulled out a worn and stained recipe card, handed down to her from her own grandmother, and began to explain the ingredients and techniques needed to create the perfect miso soup.

The key, she told me, was in the quality of the miso paste. It had to be the best quality, made from fermented soybeans and barley, and aged for at least a year to develop its rich and complex flavor. Akiko showed me how to dissolve the miso paste in hot water, then add in the dashi broth, made from kombu seaweed and bonito flakes, to create a savory base for the soup.

Next, she taught me how to prepare the tofu and green onions. The tofu had to be firm and fresh, cut into small cubes and added to the simmering broth just before serving. The green onions were sliced thinly on a bias, their delicate flavor adding a fresh and vibrant touch to the soup.

As we worked together in the kitchen, chopping, stirring, and tasting, I felt a deep sense of connection to Akiko and her family. I could sense the generations of love and care that had gone into perfecting this recipe, passed down from mother to daughter for countless years.

Finally, the moment of truth arrived. Akiko ladled out steaming bowls of miso soup, garnishing each one with a sprinkle of green onions and a few cubes of tofu. I took a tentative sip, letting the warm and savory broth wash over my taste buds.

It was like nothing I had ever tasted before. The miso was rich and salty, the tofu creamy and smooth, and the green onions added a burst of brightness and flavor. I felt like I had been transported to a different world, one filled with ancient traditions and the simple pleasures of good food shared with loved ones.

From that day on, miso soup became a staple in my own kitchen. I would make it for my family and friends, sharing the recipe and the story behind it with anyone who would listen. Each time I made the soup, I felt a connection to Akiko and her family, and to the generations of cooks who had come before me.

And so, whenever I make a pot of miso soup with tofu and green onions, I am reminded of that special day in Akiko's kitchen, and the magical moment when I learned to create a dish that would become a cherished part of my own culinary repertoire.