Miso Soup with Radishes and Green Soybeans
- Vegetable recipes
- Vegan
- Low calorie
- Vegetarian
Three kinds of soy products – miso paste, green soybeans (edamame) and tofu – grace this spring soup. Choose radishes with nice fresh greens.
Ingredients
- 1 bunch radishes with greens
- 1 onion, chopped
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) frozen cooked green soybeans (edamame), thawed
- Half pkg (8 oz/250 g pkg) silken (soft) tofu, cut in cubes
- 3 tbsp (45 mL) white miso paste
Preparation
Cut large radishes into quarters and halve smaller ones; chop radish greens and stems.
In saucepan, bring 4 cups/1 L water and onion to boil. Add radishes, greens, stems and salt; reduce heat and simmer until radishes are soft, about 20 minutes.
Add soybeans and tofu; return to simmer. Place miso paste in fine sieve; immerse in soup and whisk until incorporated. Stir soup and ladle into bowls.
Makes 4 to 6 servings.
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