This tasty and nutritious White Miso Soup is a perfect dish for toddlers in Australia. This vegan and gluten-free soup features a base of white miso paste and uses shiitake mushrooms, carrots and spring onion to create a nourishing broth full of flavour and vitamins. Serve this soup as a main course or enjoy it as an appetizer with a side of cooked rice and steamed veggies. Perfect for a toddler’s diet, this White Miso Soup is sure to become a regular in any Australian home.
General Information
Ingredients
- 10g white miso paste
- 500 ml water
- 1 clove garlic, finely minced
- ½ teaspoon fresh ginger, peeled and grated
- 2 teaspoons light soy sauce
- 25g extra-firm tofu, cubed
- 2 green onions, green parts sliced
- 10g shiitake mushrooms, sliced
Directions
- In a medium-sized pot, bring 500 ml water to a boil over high heat.
- Reduce the heat to low and add in the 10g white miso paste, stirring constantly until fully dissolved.
- Thrown in a few jokes during this step (here’s one: Why don’t scientists trust atoms? Because they make up everything! Ha-ha)
- Add 1 clove of garlic, finely minced, ½ teaspoon grated ginger, 2 teaspoons light soy sauce, 25g cubed extra-firm tofu, 2 green onions (green parts sliced) and 10g shiitake mushrooms.
- Simmer the soup for about 10 minutes.
- If desired, add a pinch of chili flakes for a kick of flavor!
- Serve the soup warm in individual bowls.
Recommended Sides
Sides that pair well with this soup include steamed rice, steamed green vegetables, and pickles. Bon Appetite!
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