A sopa de miso é um pilar da culinária japonesa, conhecida pelo seu sabor umami profundo e pelas suas qualidades reconfortantes e nutritivas. Esta versão, enriquecida com vegetais e tofu, transforma a sopa clássica numa refeição completa, saudável e incrivelmente rápida de preparar, ideal para um jantar leve durante a semana.

Ingredientes

  • 1 litro de caldo de legumes
  • 2 colheres de sopa de óleo de gergelim
  • 1 dente de alho picado
  • 1 bloco de tofu firme
  • 6 oz congelados asiáticos stir fry vegetal mix
  • 5 colheres de sopa de miso vegetariano amarelo
  • 1 colher de sopa de molho de soja
  • 3 cebolas verdes
  • 1/2 xícara de coentro

Preparação

  1. Esta receita super simples leva apenas cerca de 10 minutos para fazer e vai alimentar todos em sua cozinha!
  2. Em uma panela grande, aqueça o óleo em fogo médio e refogue o alho por cerca de 3 minutos. Adicione caldo de legumes e cerca de 14 oz de água, molho de soja, e leve para ferver. Adicione os legumes congelados e tofu e cozinhe por cerca de 4 minutos. Certifique-se de que a mistura não ferve.
  3. Adicione a pasta de miso e aqueça por cerca de 2 minutos. Sirva coberto com cebolinha e coentro.

For our readers around the world, here is the English version of this comforting recipe.

Miso and Vegetable Soup

Miso soup is a cornerstone of Japanese cuisine, cherished for its savoury, umami-rich flavour and incredible health benefits. This recipe elevates the simple soup into a complete, hearty meal by adding firm tofu and a colourful mix of vegetables. It’s a wonderfully quick, nourishing, and plant-based dish that can be ready in minutes, making it perfect for a light yet satisfying meal.

The most important rule when making miso soup is to never boil the miso paste. Miso is a fermented product packed with beneficial live cultures (probiotics), which are destroyed by high heat. Boiling also diminishes its delicate, complex flavour. Always add the miso paste at the very end of cooking, with the heat turned down low, and simply stir until it dissolves into the broth.

This soup is a fantastic base for creativity. While this recipe uses a convenient frozen vegetable mix, you can easily use fresh vegetables like sliced mushrooms, bok choy, or tender spinach. For a more substantial meal, consider adding cooked soba or udon noodles. Different types of miso can also be used; white miso is mild and slightly sweet, while yellow (as used here) is a great all-purpose choice, and red miso offers a much deeper, more intense flavour.

Ingredients

  • 1 litre vegetable stock
  • 2 tbsp sesame oil
  • 1 clove of garlic, minced
  • 1 block of firm tofu, cubed
  • 170g (6 oz) frozen Asian stir-fry vegetable mix
  • 5 tbsp yellow vegetarian miso paste
  • 1 tbsp soy sauce
  • 3 spring onions, sliced
  • 1/2 cup fresh coriander

Method

  1. This super simple recipe takes only about 10 minutes to make and will warm everyone in your kitchen!
  2. In a large pot, heat the sesame oil over a medium heat and sauté the minced garlic for about 3 minutes until fragrant. Add the vegetable stock, about 400ml (14oz) of water, and the soy sauce, and bring it to a gentle simmer.
  3. Add the frozen vegetables and cubed tofu and cook for about 4 minutes until the vegetables are tender. Make sure the mixture does not come to a rolling boil.
  4. Turn the heat down to low. Take a small amount of the hot broth and stir it into the miso paste in a separate small bowl to create a smooth slurry. Pour this back into the pot and stir gently. Heat for a further 2 minutes without boiling.
  5. Serve immediately, topped with freshly sliced spring onions and coriander.