Try this Miso Vegetable Hot Pot recipe, or contribute your own.
Suggest a better descriptionIn a large soup pot, bring the water and stock powder to a boil over high heat. Ladle about 1/2 cup of the hot liquid into a 2-cup glass measuring cup and set aside. Add the tofu, boy choy, and baby corn to the pot and simmer, covered, over medium-high heat for 2 minutes. Meanwhile, dissolve 3 tablespoons of miso in the reserved hot liquid by stirring vigorously with a fork and mashing the miso against the side of the cup. When the bok choy is tender but the stems still have some crunch, turn off the heat. Stir in the miso solution, the scallion greens, and sesame oil to taste, if using. If the broth isnt flavorful enough, add a tablespoon more miso (first dissolving it in 1/4 cup of the cooking liquid). Reheat if necessary. Serve in large soup bowls. Variations of hot pot: Use a different miso or combine 2 types of miso, light and dark. For a burst of flavor, add a tablespoon of grated fresh ginger to the soup or stir in about 1/4 cup of minced cilantro at the end. For more crunch, about a minute before the soup is done, add 3 ounces of snow peas, trimmed and cut into 1-inch slices on the diagonal, and/or 1 small carrot, trimmed, halved lengthwise, and thinly sliced. For a briny flavor, add 1 to 2 tablespoons of instant wakame sea vegetables along with the boy choy. Add a cup or two of cooked grains, but stir well before serving, as they tend to sink to the bottom of the pot. With all of these possibilities, you might find the soup getting too chock-full of ingredients. If so, just dissolve additional miso in boiling water, about a heaping teaspoon per each cup, and stir it in. Recipe by: Lorna Sass Short Cut Vegetarian
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (291g) | ||
Recipe Makes: 4 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.3mg | 0 % | |
Potassium 1.8mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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