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Miso Tofu Soup

Other day I had left over tofu and was thinking about what to do with it.. My son was suggesting to have soup and wanted simple with less spices. I had some Miso paste in the fridge. So wanted to try out Miso Tofu soup. It came out extremely well. I ended up doing it 3 times in the same week.
Ingredients:


Tofu – 3/4 Cup (diced into 1 inch cubes)
Bean sprouts – 1/2 Cup
Mushroom – 1 Cup
Green Chilli – 3 Slit into 2
Miso Paste – 1.5 tablespoon (adjust to ur taste)
Onion – 2 tablespoon (finely chopped)
Spring Onion – 1 tablespoon
Garlic – 2 teaspoon (chopped finely)
Salt per taste
Oil – 1 teaspoon
Celery leaves – 1 teaspoon

Method


Heat 1/2 teaspoon of oil and fry the tofu till it is slight brown color. Keep it aside

Heat the kada with rest of the oil. And fry Onion, Garlic till Garlic is in slight brown color. Add Green Chillies. Fry for 10 sec. Add all the vegetables and 4 cup of water and salt. Add miso paste and mix well. Let the soup cook for another 30 mins. Add celerly leaves, spring onion let it boil for another 5-10 mins. 

Serve hot

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18 Replies to “Miso Tofu Soup”

  17. Nava K
    Reply

    I can understand why you repeated the recipe three times because the flavors are lovely, what more the pics says it all. Goodness to the last sip.

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