Miso Soup With Tofu And Soybeans
serves 2-4
Soybeans add fresh green color, as well as extra protein and vitamins, to this classic miso soup recipe.
1/2 block firm tofu, pressed and cubed
2 green onions, white and tender green part only, thinly sliced
4 cups dashi or low-sodium chicken broth
1/4 cup white miso paste
2 cups frozen soybeans
1/4 teaspoon red pepper flakes
prep: 20 minutes
total: 40 minutes
kitchen (or paper) towels
heavy lid (or pan) to press tofu
medium saucepan
1. Put a kitchen towel (or a double layer of paper towel) down on a plate. Take the tofu out of the package, shake it of excess liquid and place it on the towel. Put another kitchen towel (or layer of paper towel) on top of the tofu. Place a heavy lid or pan on the tofu to weigh it down and squeeze out the liquid. Press the tofu for 20 minutes.
2. Cut the tofu into 1/2-inch cubes. Prep the green onions.
3. Combine the broth and miso paste in a medium saucepan, and bring it to a simmer over medium heat. Stir in the tofu and soybeans, and gently simmer until they're heated through, 8-10 minutes. Stir in the green onions and red pepper flakes, and serve.
2. Cut the tofu into 1/2-inch cubes. Prep the green onions.
3. Combine the broth and miso paste in a medium saucepan, and bring it to a simmer over medium heat. Stir in the tofu and soybeans, and gently simmer until they're heated through, 8-10 minutes. Stir in the green onions and red pepper flakes, and serve.
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