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Miso soup with tofu over the fire
Outdoor

Miso soup with tofu over the fire

A light open-fire dish with a Japanese lean: warm miso soup with tofu and vegetables, cooked gently over coals. A calm, umami-rich soup for food by the fire.

EverydayDinnerSoupOutdoorStandardVegetarian
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Rate:
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30 min total
4 servings
Very Easy

Ingredients

servings
Units

  • Miso soup

    • 6⅓ cup Water
    • 3 tbsp White miso paste
    • 7.1 oz Firm tofu, cubed
    • 2 stk Spring onions, sliced
    • 3.5 oz Mushrooms, sliced
    • 1 tbsp Soy sauce

Instructions

  1. 1

    Heat the soup

    1. Bring the water in the cast-iron pot to a boil over calm coals.
    2. Add the mushrooms and let them simmer gently.
    10 min
    Medium heat
    Pot
  2. 2

    Add tofu and season

    1. Add tofu and soy sauce.
    2. Turn down the heat so the soup does not boil.
    5 min
    Low heat
    Pot
  3. 3

    Stir in the miso

    1. Take a little warm soup from the pot and stir the miso paste into it.
    2. Pour the miso mixture back into the pot.
    5 min
    Low heat
  4. 4

    Serving

    1. Top the soup with spring onions.
    2. Serve at once, while the soup is hot.
    5 min
    Low heat

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Details

Nutrition

Calories

260kcal

Protein

16g

Fat

12g

Carbs

18g

Serving Size

350g

Dietary

Allergens

Soja

Serving

Suggestions

  • • Serve as a light evening meal or starter outdoors.

Drink Pairings

  • • non-alcoholic: Water or green tea

Side Pairings

  • • Rice

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Store covered in the fridge.

Tips

Preparation

  • • Pack the miso paste in a sealed container and stir it in only at the end.

Cooking

  • • Never let the miso boil — it dulls the flavour.

Serving

  • • Best eaten freshly made.

Variations

Flavor

  • Umami and mild

Health

  • Light and plant-based

Method

  • Simmered in a pot over the fire

Toppings

  • Sesame seeds or chilli

Author

C

Camilla

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Comments

Author

C

Camilla