Miso soup with Vegetable and bean sprout is a game changer in your diet plan! It’s still simple to make but is more complex in flavors.I love making this soup when I want something more interesting than just plain miso soup. Plus it’s a great way to use up that bag of bean sprouts that you forgot about in your fridge!
Be sure to pair this soup with some protein and carbs for a well rounded meal. My favorite pairings are Tofu, Chicken, Boiled eggs, Paneer.
What miso should I use?
People almost exclusively use red miso for certain dishes (I prefer the stronger salty flavor over sweeter white miso). My favorite miso is red or yellow miso without no dashi. However, you can also use awase miso (which is a combination of white and red) for a nice balance between sweet and salty. White miso is better for sauces since it’s a little sweet.
Type of dish – Soup
Cuisine – Japaneese
Dietary Consideration – Vegan/Non Veg (optional)
Season/Occasion – Winter
Serves – 3
Preparation time – 30 mins
INGREDIENTS –
- Miso paste 2 tbsp (can use any white/Red/Yellow) – To make this recipe more easier try to opt for readymade paste available at stores.
- Tofu/Paneer 20 gm
- 1 medium cup Beans Sprouts
- Aromatic Herbs as desired
- 4 Garlic cloves minced and grated
- 2 Star anise
- 1 cinnamon stick
- 1/2 tsp peppercorns or crushed black pepper powder
- Salt as per taste
- Olive/Sesame seeds oil 1 tsp
- Chilli Sauce
- Grated Vegetables 1 cup (Bell peppers, Carrot, Cabbage, olives etc any Vegetable of your choice)
- Shredded Chicken 1 cup (optional)
- Noodles (optional)
METHOD –
- To make the this wonderful soup. Slowly boil the Vegetables in 800 ml water on a medium heat.
- Add star anise, cinnamon and Black peppercorns. As soon as the water begins to bubble add salt in it.
- Then allow the water to boil on medium to low flame.
- Add the Shredded Chicken to the pot and bring to the boil again.
- Now add Tofu/Paneer pieces and bring them to boil.
- Add the miso paste and stir in the miso paste until it is completely dissolved.
- Season with salt and ground black pepper.
- Add the Sprouted Beans and simmer for 4-5 minutes.
- Add toasted garlic in olive or sesame oil to it and Season again.
Serve the soup in bowls and add the Noodles (optional) and the herbs. If desired serve with a dollop of chilli sauce.
You can also serve this Versatile soup with boiled eggs.
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