Veggies and Quinoa Miso Soup
Prep time: 10 minutes
Cook time: 35 minutes
I love going to Japanese restaurants and getting miso soup – it is so comforting! However, a cup of traditional miso soup isn’t enough for a whole meal. I wanted to come up with a miso soup recipe that you can have for a meal – I did that with including a bunch of veggies and quinoa. This turned into a healthy, comforting, and delicious meal!
Ingredients:
- 1 T olive oil
- ½ cup chopped carrots
- ½ cup chopped celery
- 2 cloves of garlic minced
- 8 cups of water
- 1/3 cup of white miso paste
- ¼ cup quinoa uncooked
- ¾ cup scallions chopped
- 2 cups chopped spinach
- 7 oz tofu cut in small cubes
Directions:
- In a Dutch oven or stock pot, with the olive oil, over medium heat, sauté carrots and celery for 5 minutes.
- Then add garlic and sauté for 2 more minutes.
- Add water to the pot and then stir.
- Then add the miso to the pot and stir for 1-2 minutes until miso has melted in with the liquid.
- Add the quinoa, cover the pot with a lid, and cook for 15 minutes.
- Uncover the pot and add scallions, spinach and tofu and cook (uncovered) for another 10 minutes.
Notes:
If you are not serving the soup right away, but want to keep the soup warm, turn the burner down to low heat.
Summary
Recipe Name
Veggies and Quinoa Miso Soup
Author Name
Healthy Eats by Jennie
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Miso Veggie Noodle Soup – Healing Soup Recipe | Healthy Eats by Jennie
October 8, 2018 at 2:23 pm[…] over the weekend. I find miso soup to be quite comforting, so I decided to make a variation of my Miso Soup with Veggies and Quinoa recipe and turn it into a Healing Soup Recipe. I upped the amount of carrots, tofu, garlic, added some […]