Japanese Tofu Miso Soup with Edamame and Ginger
Miso is made by fermenting soy and sometimes also grains such as rice and buckwheat. The fermentation process releases some beneficial nutrients.
| Servings | Prep Time | Cook Time |
| 4 | 10minutes | 25minutes |
| Servings | Prep Time |
| 4 | 10minutes |
| Cook Time |
| 25minutes |
Ingredients
- 4 spring onions thinly sliced on the diagonal
- 1 carrot thinly sliced
- 1 daikon thinly sliced
- 6 dried shiitake mushrooms broken into small pieces
- 2 inch fresh ginger peeled and cut into thin matchsticks
- 2 tbsp shiro miso
- 180 g shelled edamame soybeans
- 150 g silken firm tofu cut into small cubes
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Ingredients
Portions:
Units:
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Instructions
- Pour 5 cups (1.25 litres) water into a large saucepan. Add the spring onions, carrot, daikon, dried mushrooms and ginger. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Spoon out 2 tablespoons of the hot liquid and blend it with the miso. Stir the miso back into the pan. Do not allow the soup to boil.
- Add the edamame and tofu to the soup, then cook for 5 minutes, until the edamame are bright green and tender. (Edamame are available in the freezer department of Asian food stores).
- Divide the tofu and vegetables among four bowls, and ladle on the hot stock.
Recipe Notes
Each serving provides 620 kJ, 148 kcal, 10 g protein, 4 g fat, 20 g carbohydrate (6 g sugars), 6 g fibre and 377 mg sodium.
