Ingredients
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For the miso soup base:
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2 tablespoons neutral-tasting oil (such as canola, vegetable, or peanut oil)
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1 large onion, finely chopped
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2 cloves garlic, minced
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1-inch piece fresh ginger, grated (about 1 teaspoon)
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1/4 cup unsweetened dashi powder or low-sodium chicken broth granules
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1/4 cup white miso paste (you can use red miso if you prefer a stronger flavor)
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8 cups water
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Salt and black pepper, to taste
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For the tofu dumplings:
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1 block firm or extra-firm silken tofu (about 1 pound), drained and cut into small cubes
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1/2 cup gluten-free all-purpose flour
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1/4 cup cornstarch
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1 tablespoon baking powder
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Pinch of salt
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1/2 teaspoon ground black pepper
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2 green onions, thinly sliced (for serving)
Directions
Sub-title: A delicious and healthy soup inspired by Japanese cuisine, made with fermented miso paste, carrots, tofu, and fresh ginger – perfect for any season!
Description: This easy and nutritious soup combines the savory umami taste of miso paste with the sweetness of carrots, creating a creamy texture without dairy. The addition of tofu dumplings makes it heartier and more filling, making it a great meal option for kids too!
Ingredients:
For the miso soup base:
* 2 tablespoons neutral-tasting oil (such as canola, vegetable, or peanut oil)
* 1 large onion, finely chopped
* 2 cloves garlic, minced
* 1-inch piece fresh ginger, grated (about 1 teaspoon)
* 1/4 cup unsweetened dashi powder or low-sodium chicken broth granules
* 1/4 cup white miso paste (you can use red miso if you prefer a stronger flavor)
* 8 cups water
* Salt and black pepper, to taste
For the tofu dumplings:
* 1 block firm or extra-firm silken tofu (about 1 pound), drained and cut into small cubes
* 1/2 cup gluten-free all-purpose flour
* 1/4 cup cornstarch
* 1 tablespoon baking powder
* Pinch of salt
* 1/2 teaspoon ground black pepper
* 2 green onions, thinly sliced (for serving)
Instructions:
1. Heat a medium saucepan over medium heat and add the oil. Once hot, add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and continue cooking for another minute.
2. In a separate bowl, whisk together the dashi powder or chicken broth granules, miso paste, and 1/4 cup water until smooth. Set aside.
3. Pour the remaining 6 cups of water into the same saucepan and bring to a boil. Whisk in the instant dashi mixture and reduce the heat to low. Simmer for 5 minutes.
4. Meanwhile, prepare the tofu dumplings. Combine all the ingredients in a large mixing bowl and mix well. Using wet hands, shape the mixture into small balls (about 1 inch in diameter). Place the completed dumplings onto a plate and set aside.
To serve:
5. Once the soup has simmered for 5 minutes, carefully place the tofu dumplings into the soup using a slotted spoon. Cook for an additional 2-3 minutes, or until the dumplings are heated through.
6. Ladle the soup into individual bowls and top each serving with a few slices of green onion. Serve immediately.
Note: If you’re not serving this soup right away, let it cool down slightly before covering and storing in the fridge. The tofu dumplings will continue to absorb the flavors as they sit, so feel free to adjust the seasoning when reheating. Enjoy!
Steps
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1
Done
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Heat a medium saucepan over medium heat and add the oil. Once hot, add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and continue cooking for another minute. |
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2
Done
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In a separate bowl, whisk together the dashi powder or chicken broth granules, miso paste, and 1/4 cup water until smooth. Set aside. |
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3
Done
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Pour the remaining 6 cups of water into the same saucepan and bring to a boil. Whisk in the instant dashi mixture and reduce the heat to low. Simmer for 5 minutes. |
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4
Done
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Meanwhile, prepare the tofu dumplings. Combine all the ingredients in a large mixing bowl and mix well. Using wet hands, shape the mixture into small balls (about 1 inch in diameter). Place the completed dumplings onto a plate and set aside. |
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5
Done
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Once the soup has simmered for 5 minutes, carefully place the tofu dumplings into the soup using a slotted spoon. Cook for an additional 2-3 minutes, or until the dumplings are heated through. |
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6
Done
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Ladle the soup into individual bowls and top each serving with a few slices of green onion. Serve immediately. |
