- Dairy free
- Egg free
- High in dietary fibre
- High in protein
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Shellfish free
- Vegan
- Vegetarian
- 1 serve veg or fruit
Rich, nourishing and loaded with umami, this tasty miso soup is a complete meal with the addition of tofu and veggie dumplings.
- Serves4
- Cook time10 minutes
- Prep time15 minutes
Ingredients
- 2 tsp sesame oil
- 230g pkt frozen vegetarian dumplings
- 1/3 cup (95g) miso paste
- 1 cup (150g) frozen edamame, thawed, peeled
- 2 carrots, cut into matchsticks
- 150g snow peas, thinly sliced lengthways
- 300g silken tofu, cut into 2cm pieces
- 1 nori sheet, finely shredded
- Spring onion curls, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large frying pan over high heat. Add the dumplings in a single layer and cook for 2-3 mins or until the bases are golden. Add 1/4 cup (60ml) water. Cover and cook for 5 mins or until dumplings are heated through and the water evaporates.
Step 2
Meanwhile, combine the miso paste and 4 cups (1L) water in a large saucepan over high heat. Bring to a simmer. Reduce heat to medium-low. Add the edamame, carrot, snow peas and tofu and cook, without stirring, for 1-2 mins or until heated through.
Step 3
Divide the soup among serving bowls. Top with the dumplings. Sprinkle with the nori and spring onion to serve.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Once open, store the miso paste in a sealed container in the fridge. Use it to make the quick and easy mayo at coles.com.au/misomayo, or to add rich flavour to the cookies at coles.com.au/misochoccookies.
Loaded miso soup with tofu & dumplings
- Serves4
- Cook time10 minutes
- Prep time15 minutes
Ingredients
- 2 tsp sesame oil
- 230g pkt frozen vegetarian dumplings
- 1/3 cup (95g) miso paste
- 1 cup (150g) frozen edamame, thawed, peeled
- 2 carrots, cut into matchsticks
- 150g snow peas, thinly sliced lengthways
- 300g silken tofu, cut into 2cm pieces
- 1 nori sheet, finely shredded
- Spring onion curls, to serve
Description
Rich, nourishing and loaded with umami, this tasty miso soup is a complete meal with the addition of tofu and veggie dumplings.
Method
Step 1
Heat the oil in a large frying pan over high heat. Add the dumplings in a single layer and cook for 2-3 mins or until the bases are golden. Add 1/4 cup (60ml) water. Cover and cook for 5 mins or until dumplings are heated through and the water evaporates.
Step 2
Meanwhile, combine the miso paste and 4 cups (1L) water in a large saucepan over high heat. Bring to a simmer. Reduce heat to medium-low. Add the edamame, carrot, snow peas and tofu and cook, without stirring, for 1-2 mins or until heated through.
Step 3
Divide the soup among serving bowls. Top with the dumplings. Sprinkle with the nori and spring onion to serve.