Tomato Miso Soup with Quinoa and Vegetables
Try this nourishing tomato miso soup filled with quinoa and vegetables. It's an easy weeknight meal with a delicious Japanese twist!
Equipment
Ingredients
Instructions
- Prepare the Ingredients: Chop the onion and dice the potato. Rinse the quinoa briefly and drain well.
- Simmer the Vegetables: In a medium pot, add the onion, potato, quinoa, dashi powder, and water. Bring to a boil over medium heat, then reduce the heat and simmer for 8–10 minutes, or until the quinoa is tender and the potatoes are cooked through.
- Add Tomato Juice: Pour in the tomato juice and bring back to a gentle simmer.
- Add the Miso: Turn off the heat. Add the Miso: Turn off the heat. Add miso paste and stir it until dissolved.
- Serve: Pour into bowls, and enjoy warm!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Rinse the quinoa briefly to remove any surface bitterness.
- Always add the miso after turning off the heat, as boiling it can reduce its delicate aroma and flavor.
- If the soup tastes a bit light, add a touch more miso paste for extra flavor. If it’s too salty, add a little water until it tastes right to you.
Nutrition
Serving: 1servingCalories: 115kcalCarbohydrates: 22gProtein: 4g
This nutritional information is estimated and provided for general reference only.