Miso soup with vegetables


  • 4 cups (1 litre) dashi or salt–reduced vegetable stock
  • 150 g (5 oz) silken firm tofu, cut into cubes
  • 1 cup (100 g) thinly sliced shiitake mushrooms
  • 8 green beans, trimmed, cut into thirds
  • ¼ cup (60 g) white miso paste
  • 3 spring onions (scallions), thinly sliced
  • 16 snow pea (mangetout) sprouts, trimmed


  1. Put the stock in a large saucepan over medium heat and bring to a simmer.
  2. Add the tofu, mushrooms and beans and simmer for 2–3 minutes.
  3. Put the miso in a small bowl and gradually pour in 1 cup (250 ml) of the hot stock from the saucepan, stirring until the miso is dissolved.
  4. Return the miso mixture back to the pan, stirring well to combine.
  5. Add most of the spring onions, reserving some to use as a garnish.
  6. Return the stock to a simmer but do not allow it to boil.
  7. Remove from the heat and divide among serving bowls.
  8. Garnish with the snow pea sprouts and remaining spring onions and serve immediately.

Serves 4
Preparation: 10 minutes
Cooking: 5 minutes

Source: Low Fat No Fat Asian Cooking
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