Steamed Tofu And Miso Broth Recipe

Japanese cuisine · 320 calories

Steamed Tofu and Miso Broth recipe

About this recipe

Steamed Tofu and Miso Broth is a light yet richly flavorful dish, perfect for soothing comfort cravings and enjoying a garden-fresh experience. This Japanese-inspired soup combines soft tofu with a vibrant miso broth, enriched with fresh vegetables and seasoned to perfection with traditional herbs and spices. Designed with Jain dietary rules in mind, this recipe avoids root vegetables and other restricted items while delivering a satisfying and wholesome meal. Ideal for solution seekers looking for a budget-friendly, crowd-pleasing dish, this recipe is simple to prepare and packed with nourishment, making it a great addition to your meal rotation. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • - The Tofoo Co. Naked Tofu
  • - Yutaka White Miso Paste
  • 50 G Vandevi Asafoetida 50g
  • 163 Ml Kadoya Japanese Pure Sesame Oil, 163Ml
  • 1 Pack Planet Organic G's Baby Leaf Spinach
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • - Schwartz Sesame Seeds
  • - Fresh Asian Coriander Bunch
  • 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
  • 1 Pc Gopuff Morrisons Cabbage
  • 150 Ml Kikkoman Less Salt Soy Sauce Dispenser, 150Ml

Instructions

  1. 1. Prepare the tofu by cutting it into cubes and set aside. Thinly slice the courgette, julienne the bell pepper, and shred the cabbage.
  2. 2. Heat a steamer and add the tofu cubes, steaming them for 8-10 minutes until they are warm and tender. Remove from the steamer and set aside.
  3. 3. In a separate pot, heat the sesame oil over medium heat. Add the hing and stir for 30 seconds, releasing its aroma.
  4. 4. Stir in the white miso paste, soy sauce, and chili flakes (if using), and cook for 1-2 minutes. Add water to the pot and bring the mixture to a gentle simmer.
  5. 5. Add the shredded cabbage, spinach, courgette slices, and bell pepper julienne to the pot. Simmer for 5-7 minutes until the vegetables are just tender but still vibrant.
  6. 6. Ladle the miso broth with vegetables into bowls and top each with the steamed tofu cubes.
  7. 7. Garnish with sesame seeds and freshly chopped coriander. Serve warm and enjoy the garden-fresh flavors.