Do you need something warm and comforting for the coldest weather? Then look no further from our delectable miso soup, all melded together in one pot. This soup packs the sort of umami that will make you go back for seconds. It may look like a lot of ingredients for just a soup, but the crockpot will do the work for you!
Miso soup is a Japanese staple breakfast meal. The main ingredient, miso, is a fermented paste made from a mixture of soybeans, salt, and rice malt. These distinct flavors that make up the soup pairs well with rice or meat. There are health benefits that come with the miso paste mixed into this soup. The most common is that it reduces the risk of heart disease and high cholesterol levels. The paste aids in digestion and assimilation, promoting long life and good health. It’s no wonder the Japanese often choose this for their breakfast meal, further increasing their wellness.
Traditionally, Miso soup comes with dashi stock and often served with tofu, green scallions, and wakame seaweed. This soup is like a blank canvass that you may customize to your liking! Though if you’re looking for a general idea, our recipe is the way to go. It comes with simple, flavorful selections that you may already have in your cupboard. Try serving this by adding a bit of crunch to your meal with our Copycat P.F. Chang’s Crispy Shrimp Vegetable Tempura Recipe as a side dish to complete your Japanese meal.
How To Make Crockpot Miso Soup
A rich, flavorful miso-based soup with vegetables and tofu cooked to perfection. Serve it hot with rice noodles for a more robust combination.
Ingredients
- 6 cups water
- 4 tbsp miso paste, preferably white or yellow
- 12 oz tofu, extra firm, cubed
- 1 cup leeks, chopped
- 3 oz carrots, diced
- 1 clove garlic, minced
- 2 cups sugar peas, sliced
To Serve:
- 2 oz rice noodles, cooked
- 1 tbsp chives, chopped
Instructions
- Pour water into crockpot and whisk in the miso until completely dissolved.
- Add tofu, garlic, and carrot and set the crockpot on low.
- Cook for 6 to 8 hours, checking occasionally to ensure the soup doesn't boil.
- Add leeks and cook on high for 20 minutes.
- Stir in the sugar peas for about 10 minutes.
- Pour soup onto noodles and top with chives. Serve.
Nutrition
- Sugar: 5g
- :
- Calcium: 72mg
- Calories: 149kcal
- Carbohydrates: 22g
- Fat: 3g
- Fiber: 3g
- Iron: 2mg
- Potassium: 298mg
- Protein: 9g
- Saturated Fat: 1g
- Sodium: 602mg
- Vitamin A: 3602IU
- Vitamin C: 27mg
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Frequently Asked Questions
Is miso good for the body?
Yes! Miso is generally healthy for the body and helps improve your digestion due to how the paste is fermented. However, if you are looking out for your salt intake (in cases of gout and arthritis), you might want to reduce the amount of miso in any dish because it has high salt content.
Can I use a slow cooker if I don’t have a crockpot available?
You certainly can. The only difference between the two is that crockpots are stonewares, often ceramic, that have heating elements that apply on every side. Whereas slow cookers use metal and the heat comes from the bottom. Keep in mind that when you’re using a slow cooker, it is best to check on the soup from time to time, as you would not want the vegetables to stick to the bottom if left unchecked.
Which miso paste would taste better: White or Yellow?
Both miso pastes go perfectly with the vegetables in our recipe. But you can take note of some differences. Your miso soup will have a sweeter taste if you use white as it has a larger percentage of rice during fermentation. If you prefer a more mild and earthy flavor to your soup, yellow miso is the way to go.
Conclusion
Make the coldest weather bearable with our comforting miso soup filled with mouthwatering vegetables and tofu. Cooking soup has never been easier by using a crockpot. Eat it by itself or pair it with some other side dish; either way, it’s guaranteed to brighten anyone’s day!Have your own special recipe to share? Submit Your Recipe Today!
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