Tofu, rice and plenty of vegetables transform miso soup from a light accompaniment into a dish that's substantial enough to leave you feeling satisfied.
Ingredients
- 2 cups plus 3 tablespoons water, divided
- 2 tablespoons 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)
- 2 medium scallions, thinly sliced
- 1 teaspoon rice vinegar, or to taste
- 1/2-1 teaspoon sugar, to taste
Directions
- 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.
- 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.
- 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.