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Cook Time:15 minsAdditional Time:15 minsTotal Time:30 minsServings:2Yield:2 servings, 1/ cups eachJump to Nutrition Facts
Cook Time:15 minsAdditional Time:15 minsTotal Time:30 minsServings:2Yield:2 servings, 1/ cups each
Cook Time:15 mins
Cook Time:
15 mins
Additional Time:15 mins
Additional Time:
Total Time:30 mins
Total Time:
30 mins
Servings:2
Servings:
2
Yield:2 servings, 1/ cups each
Yield:
2 servings, 1/ cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 cups plus 3 tablespoons water, divided2tablespoonswhite rice2 cups frozen stir-fry vegetables, (see Note)1 12-ounce package extra-firm silken tofu, cut into small cubes2 tablespoons miso, (see Note)2scallions, thinly sliced1teaspoonrice vinegar, or to taste1/2-1 teaspoon sugar, to taste
Cook Mode(Keep screen awake)
Ingredients
2 cups plus 3 tablespoons water, divided
2tablespoonswhite rice
2 cups frozen stir-fry vegetables, (see Note)
1 12-ounce package extra-firm silken tofu, cut into small cubes
2 tablespoons miso, (see Note)
2scallions, thinly sliced
1teaspoonrice vinegar, or to taste
1/2-1 teaspoon sugar, to taste
DirectionsBring 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.TipsMake Ahead Tip: Cover and refrigerate for up to 2 days.Notes: Stir-fry vegetables: Frozen bagged mixes of cut vegetables are appropriate for a stir fry. We prefer Seapoint Farms brand stir-fry mixes because they include the best variety of vegetables (often including shelled edamame) and they taste delicious. They are available in large supermarkets and natural foods stores.The color of miso (fermented soybean paste) depends on how long it’s aged. In general, the lighter the color, the milder the flavor. It will keep, in the refrigerator, for more than a year.Originally appeared: EatingWell Soups Special Issue April 2016
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.TipsMake Ahead Tip: Cover and refrigerate for up to 2 days.Notes: Stir-fry vegetables: Frozen bagged mixes of cut vegetables are appropriate for a stir fry. We prefer Seapoint Farms brand stir-fry mixes because they include the best variety of vegetables (often including shelled edamame) and they taste delicious. They are available in large supermarkets and natural foods stores.The color of miso (fermented soybean paste) depends on how long it’s aged. In general, the lighter the color, the milder the flavor. It will keep, in the refrigerator, for more than a year.
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.
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Notes: Stir-fry vegetables: Frozen bagged mixes of cut vegetables are appropriate for a stir fry. We prefer Seapoint Farms brand stir-fry mixes because they include the best variety of vegetables (often including shelled edamame) and they taste delicious. They are available in large supermarkets and natural foods stores.
The color of miso (fermented soybean paste) depends on how long it’s aged. In general, the lighter the color, the milder the flavor. It will keep, in the refrigerator, for more than a year.
Originally appeared: EatingWell Soups Special Issue April 2016
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Nutrition Facts(per serving)208Calories4gFat26gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
