This is by no means a traditional miso soup, it's just a version I came up with one cold day when I had wanted to make a soup and found miso paste, Roasted Garlic Achaar, tofu and greens in my fridge. This recipe is quite forgiving - Feel free to replace the tofu with another protein like chicken or add some cooked rice for more heft. You can't go wrong!
Serves 2-3
Ingredients
2 tablespoons Brooklyn Delhi Roasted Garlic Achaar, mashed
4 cups low sodium vegetable or chicken broth
3-4 tablespoons white miso, to taste
2-3 cups greens (i.e. kale, chard, spinach etc), chopped
7 oz tofu*, cubed small - can also sub in cooked chicken
Method
Add in mashed Roasted Garlic Achaar and vegetable broth to a medium saucepan and bring to a boil and then a low simmer over medium-low heat.
Place miso in a medium bowl with a little hot water or broth. Whisk until smooth.
To the broth add chopped greens and tofu and cook for 5-10 minutes until greens are wilted and tofu is heated through. Remove from heat, add miso mixture, and stir to combine.
Serve warm with chopped cilantro, lime juice, sesame oil or chopped green scallions on top.
*if using soft tofu, just cook for less time until heated through.
For Serving
cilantro, chopped
Asian sesame oil
lime juice
chopped green scallions
In this recipe
