Miso Vegetable Soup

Name: Miso Vegetable Soup
Total time: 30 min
Ingredients: 2 cups plus 3 tablespoons water, divided; 2 tablespoons white rice; 2 cups frozen stir-fry vegetables, (see Note); 1 12-ounce package extra-firm silken tofu, cut into small cubes; 2 tablespoons miso, (see Note); 2 scallions, thinly sliced; 1 teaspoon rice vinegar, or to taste; 1/2-1 teaspoon sugar, to taste

5.0

(2)

www.eatingwell.com

Your recipes

Total: 30 minutes

Author : EatingWell Test Kitchen

Ingredients

Remove All · Remove Spices · Remove Staples

2 cups plus 3 tablespoons water, divided2 tablespoons white rice2 cups frozen stir-fry vegetables, (see Note)1 12-ounce package extra-firm silken tofu, cut into small cubes2 tablespoons miso, (see Note)2 scallions, thinly sliced1 teaspoon rice vinegar, or to taste1/2-1 teaspoon sugar, to taste

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Bring 2 cups water and rice to a boil in a large saucepan over high heat. Cover, reduce heat to a gentle simmer and cook until the rice is just tender, 12 to 15 minutes.

Step 2

Add stir-fry vegetables to the pot, increase heat to high and bring to a boil. Cook until the vegetables are heated through, stirring occasionally, 2 to 3 minutes. Add tofu and cook until heated through, about 2 minutes. Remove from the heat.

Step 3

Combine miso and the remaining 3 tablespoons water in a small bowl and stir to dissolve. Add the miso mixture, scallions, vinegar and sugar to the soup and stir to combine.