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Lilly’s Table

 
 
© Lillys-Table.com Photo of Hearty Miso Soup
 

Tags: Dairy Free Low-Glycemic Nut Free Vegan Gluten-Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Hearty Miso Soup

 

A melange of winter vegetables are soaked in a flavorful miso broth with a tangle of noodles and flecks of quinoa. The broth is the most essential part of this recipe, but it is worth adjusting the flavors to your own taste: more miso or vinegar or broth or even adding water to stretch the soup for an extra last minute guest. Mushrooms would be happily added and any type of green that wilts nicely in soup will do if tatsoi is unavailable. The wakame is a lovely seaweed addition, but skip it or substitute a different available seaweed instead. Play with this recipe and make it your own according to the produce you have available.

Ingredients

  • 1 onion, sliced thin
  • 1 carrot, peeled and sliced thin
  • 8 cups water, or half broth, more to taste
  • 6 tablespoons miso
  • 1 tablespoon soy sauce, tamari , if going gluten-free check that the soy sauce is wheat-free
  • 1 tablespoon rice wine vinegar
  • ½ cup quinoa
  • 1 sweet potato, peeled and thinly sliced
  • 1 clove garlic, thinly sliced
  • 1 teaspoon ginger, finely minced
  • 1 ounce udon noodles, or rice noodles for gluten-free option
  • ¼ cup wakame, optional
  • 8 ounces tofu, extra-firm , cut into 1/2 inch cubes
  • 2 radishes, or more, including the green tops
  • 4 cups tatsoi, roughly chopped, or any other favorite soup green

Serving Size: 4 People

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Preparation Instructions

Place the onions and carrot slices in a large pot over medium-high heat. As soon as the vegetables gain a touch of color, pour in the water. Stir in the miso and soy sauce. Once the soup is simmering, add the quinoa, sweet potatoes, sliced garlic and ginger. Bring up to a simmer for about 10 minutes, until the quinoa is tender.

Stir in the udon noodles and wakame, if using, and simmer for 4 minutes. Add the tofu pieces, radishes and tatsoi or other chopped greens. Bring back up to a simmer for about 30 seconds.

Serve piping hot with red-chili garlic paste or your favorite Asian spicy sauce, if desired. A large spoon and chopsticks are best to use for twirling up the udon noodles between slurps of the broth.