Miso Vegetable Soup

[Guest guest]

Miso Vegetable Soup

 

2 cup(s) (plus 3 tablespoons) water, divided

2 tablespoon(s) white rice

2 cup(s) frozen stir-fry vegetables (see Note)

1 package(s) ((12-ounce)) extra-firm silken tofu, cut into small cubes

2 tablespoon(s) miso (see Note)

2 scallions, thinly sliced

1 teaspoon(s) rice vinegar, or to taste

1/2 teaspoon(s) 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.

 

supersoup