- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 200 kcal
Quick summary
“Warm Miso Soup that warms the heart, perfect for cold days, with oriental seasonings that provide flavor and warmth.”
What you need to know
- Combinação de caldo de legumes e missô para um sabor intenso
- Tofu e algas wakame adicionam textura e nutrição
- Preparo rápido e fácil com menos de 40 minutos
Ingredients
Main
- 4 cups of vegetable broth
- 1/2 cup of miso
- 200g of tofu cut into cubes
- 1 cup of hydrated wakame seaweed
- 1 chopped onion
- 1 grated carrot
- 2 chopped green onions
- Pepper to taste
Instructions
Principal
- In a large pot, place the vegetable broth and bring to a heat.
- Add the chopped onion and grated carrot. Cozinhe por 5 minutos.
- Turn off the heat and mix the miso into a small amount of the broth until dissolved.
- Add the dissolved miso back to the pot and mix well.
- Add the tofu cubes and hydrated wakame seaweed.
- Let it heat for another 5 minutes, without boiling.
- Finish with the chopped scallions and pepper to taste.
- Serve hot and enjoy!
Chef's tips
- Hidrate as algas wakame algumas horas antes para melhor sabor
- Não deixe ferver para manter o tofu crocante
- Adicione pimenta a gosto para finalizar com um toque picante
Variations
- Adicione um punhado de espinafre picado para um toque verde
- Use caldo de carne para um sabor mais forte
- Experimente com diferentes tipos de misô para variação de sabor
Substitutions
- Missô pode ser substituído por ketchup de soja
- Tofu pode ser trocado por tofu frito se preferir
- Algas wakame podem ser substituídas por alga nori
How to store
The soup can be served immediately after preparation. If there are leftovers, it can be stored in a glass jar in the refrigerator for up to 3 days.
Can it be frozen?
Not recommended for freezing, as the tofu can fall apart and the seaweed loses flavor.
What to serve with
Serve with cooked white rice or French bread to complement the dish.
Frequently asked questions
Can miso be replaced by any other ingredient?
Yes, you can use soy ketchup as a substitute for miso.
How should I store leftover soup?
Store the soup in a glass jar in the refrigerator, where it should last up to 3 days.
Can the soup be frozen?
It is not recommended to freeze the soup, as the tofu may crumble and the seaweed may lose flavor.
Can I make this soup without tofu?
Yes, you can omit the tofu and replace it with vegetables like zucchini or broccoli.
