Miso Soup with Turmeric and Tofu Recipe

Name: Miso Soup with Turmeric and Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium fennel bulb, trimmed and quartered; 1 large carrot, chopped; 1 small yellow onion, quartered; 4 garlic cloves, halved; 1 tablespoon whole black peppercorns; 2 teaspoons ground turmeric; 3 tablespoons white miso; Kosher salt; 6 ounces firm tofu, cubed; Minced chives, for garnish

Servings: persons

2 tablespoons extra-virgin olive oil
1 medium fennel bulb, trimmed and quartered
1 large carrot, chopped
1 small yellow onion, quartered
4 garlic cloves, halved
1 tablespoon whole black peppercorns
2 teaspoons ground turmeric
3 tablespoons white miso
Kosher salt
6 ounces firm tofu, cubed
Minced chives, for garnish

1
In a large saucepan, heat the olive oil.
2
Add the fennel, carrot, onion, garlic, peppercorns and turmeric and stir over moderate heat until evenly coated with oil.
3
Add 6 cups of water and bring to a boil.
4
Gently simmer until slightly reduced and the vegetables are soft, 15 to 20 minutes.
5
Strain the soup into a large bowl; discard the solids.
6
Wipe out the saucepan and return the broth to it.
7
Whisk the miso into the broth and cook over low heat, whisking, until hot.
8
Season with salt.
9
Stir in the tofu and simmer until the tofu is warm, about 2 minutes.
10
Serve the soup garnished with chives.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 medium fennel bulb, trimmed and quartered, 1 large carrot, chopped, 1 small yellow onion, quartered, and more.

Yes, Miso Soup with Turmeric and Tofu falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Miso Soup with Turmeric and Tofu

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