Alex from Leicester said:
Just found this website, I give all my non meat leftovers to my local free range chicken farmer and compost anything... More
Tofu and Miso Soup
This is a very simple clear soup that can be altered depending on what veggies need using up in the fridge, peppers, mushrooms, spring onions, mange tout, baby corn and French beans are good in this soup. You can find the instant miso soup mix in most supermarkets and it’s worth keeping in the cupboard for creating instant healthy soups. In Japan Miso can be eaten at the end of the meal to refresh the palette or it is served as part of a nutritious breakfast. To enjoy it the authentic way, use chop sticks to eat the solid ingredients and drink the soup straight from the bowl!
Ingredients show imperial units
Serves 2
- 500ml boiling water
- 1 packet Miso soup
- Leftover vegetables chopped into small pieces
- 2 medium spring onions
- 120g tofu, cut into small chunks
- Dried seaweed (wakame) soaked in hot water until soft and expanded (optional)
Instructions
- Pour the hot water in a large pan and dissolve the Miso instant soup powder into it. Add the vegetables and spring onions to the soup stir and bring the soup up to a simmer.
- Add the tofu pieces and seaweed (wakame), turn the heat off and stir until the tofu is heated through. Taste and season with soy sauce if necessary.
Health Note
Seaweed – The Japanese have been harvesting vegetables from the ocean for centuries. They eat seaweed in sufficiently large amounts to benefit from its concentrated mineral content. Dried sheets or strips of seaweed are sold in some supermarkets and health food stores. They have a naturally salty flavour and give soups and noodle dishes a fresh seawater flavour.
TOP TIP
Crunchy lettuce, like Iceberg or Cos is great in soups,... Read more
Comments on this recipe
Nobody has commented on this recipe yet. Why not be the first?
Comments on this recipe