Miso Vegetable Soup Recipe

Miso Vegetable Soup Recipe

  • 2 cups water
  • 2 tablespoons uncooked 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)
  • 3 tablespoons water
  • 2 scallions, thinly sliced
  • 1 teaspoon rice vinegar, or to taste
  • 1/2 teaspoon sugar, or to taste
  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.
  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.
  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.
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