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Author Notes: Restaurant's miso soup is usually a bowl of miso flavored broth with 2 or 3 pieces of tofu and green onions. My grandmother's recipe is so much hearty and tasty, she throws in every ingredient available [chicharron miso soup, anyone?] and that's the miso soup I like.
Add-ins and variations: chicken or pork meat, white or black quinoa, almost any kind of vegetable [I've used zucchini, eggplant, spinach, broccoli, chinese cabbage...] —chefpandita
- 1/2 tablespoon canola oil
- 1 onion
- 1 garlic clove
- 1 carrot
- 1 cup red quinoa
- 1 piece tofu
- 1 packet bok choy
- 1 packet chinese broccoli
- 1 bunch green onions
- 1/4 cup miso paste
- Sautee chopped onion in the oil at low temperature in a medium sized pan. While it cooks, rinse and drain the quinoa.
- When the onion is transparent add the minced garlic and cook until fragrant. Add the chopped carrots, quinoa, miso paste and cover with 1L [4 cups] of water.
- Leave the pot boiling at medium heat. You might have to add more water while the quinoa is cooking. Since it takes around 15-20 minutes for the quinoa to be cooked; feel free to add the tofu after 10 minutes have passed, so that it absorbs the miso flavor.
- When the quinoa’s white germ starts showing, add the chopped veggies reserving the green onions for the end. Taste the broth: if its too salty, add more water. If its bland, add more miso or salt. You could even add a dash of soy sauce!
- Cook the veggies for as long as you like [I cook them for 1-2 minutes, I like my veggies to retain their texture] and once you’re ready to turn off the heat, add the green onions.