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vegetable miso soup

4.6

(12)

www.justonecookbook.com
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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 2

Ingredients

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Instructions

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Step 1

Gather all the ingredients.

Step 2

Cut off the ends and peel the turnip.

Step 3

Cut the turnip in half and thinly slice the halves.

Step 4

To remove the oil from aburaage, you can either pour boiling water over the tofu pouch in a sieve over the sink or have a quick blanch over the boiling water in a small pot for 15 seconds (flipping 1-2 times). Once that’s done, cut the aburaage in half widthwise, and cut thinly. Keep the other half for future use.

Step 5

In a small saucepan, add 1 ½ cup water, sliced turnip, and the aburaage.

Step 6

Cover with the lid, but keep it slightly ajar to avoid boiling over. Bring it to a boil over medium heat. Once boiling, lower the heat to simmer and cook the turnip for 5-6 minutes, or until it’s transparent.

Step 7

If you wish to add the turnip leaves into the soup, quickly chop the green leafy part of the turnip. Add some into the soup and save the remaining greens. At this stage, make sure the soup is hot and you’re about to serve miso soup. What to do with the rest of the chopped leaves? Read Notes for a quick delicious recipe.

Step 8

Make sure the soup is hot as we will not reheat and turn off the heat. Add miso into the ladle, NOT into the soup. Use a pair of chopsticks (or fork) to dissolve the miso completely in the ladle before releasing it into the soup.

Step 9

ALWAYS taste the miso soup before adding more miso. Serve immediately. If you need to reheat the miso soup, make sure not to let it boil, once you see steam coming off, you can turn off the heat.

Step 10

Soak the dried wakame seaweed in water for 5 minutes. Drain, squeeze water out and set aside.

Step 11

Cut the green onions thinly and set aside.

Step 12

Cut the bamboo shoot into small bite-size thin pieces.

Step 13

In a small saucepan, add 1 ½ cup water and sliced bamboo shoots.

Step 14

Cover with the lid, but keep it slightly ajar to avoid boiling over. Bring it to a boil over medium heat. Once boiling, turn off the heat.

Step 15

Make sure the soup is hot at this stage as we will not reheat. Add miso into the ladle, NOT into the soup. Use a pair of chopsticks (or fork) to dissolve miso completely in the ladle before releasing it into the soup. ALWAYS taste the miso soup before adding more miso.

Step 16

Serve immediately. If you need to reheat the miso soup, make sure not to let it boil, once you see steam coming off, you can turn off the heat.

Step 17

To remove the oil from aburaage, you can either pour boiling water over the tofu pouch in a sieve over the sink or have a quick blanch over the boiling water in a small pot for 15 seconds (flipping 1-2 times). Once that’s done, cut the aburaage in half widthwise, and cut thinly. Keep the other half for future use.

Step 18

Pull off the tough string that runs along the length of the pod. Then cut in half diagonally.

Step 19

In a small saucepan, add 1 ½ cup water and aburaage. Place the lid, keeping it slightly ajar to avoid boiling over. Bring it to a boil over medium heat, and once boiling, lower the heat to simmer.

Step 20

Add the snap peas and warm them for 2 minutes on a simmer (don’t overcook). Turn off the heat.

Step 21

Make sure the soup is hot at this stage as we will not reheat. Add miso into the ladle, NOT into the soup. Use a pair of chopsticks (or fork) to dissolve the miso completely in the ladle before releasing into the soup. ALWAYS taste the miso soup before adding more miso. Serve immediately. If you need to reheat the miso soup, make sure not to let it boil, once you see steam coming off, you can turn off the heat.

Step 22

You can keep the leftovers in an airtight container (or in a pot) and store in the refrigerator for up to 3 days.

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