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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat olive oil in a pot. Add the onion and sauté until fragrant and softened.
Add water and miso paste or soup paste. Stir until dissolved and bring to a gentle simmer.
Add broccoli, edamame, and Brussels sprouts. Simmer for 5–8 minutes, until tender.
Gently add the tofu cubes and simmer for another 3–5 minutes until heated through.
Taste and adjust the seasoning if needed.
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Start with a small amount of soup paste and adjust to taste. Check the package instructions because soup bases vary in saltiness.
If using miso paste, dissolve it in a little hot broth and stir it in near the end. Avoid boiling the soup vigorously after adding miso to preserve its delicate flavor.
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables. Adjust the cooking time as needed to ensure they are tender.
What can I substitute for miso paste?
You can use Korean soybean paste, Japanese dashi powder, vegetable stock powder, or chicken stock powder as alternatives.
How do I prevent the miso paste from losing its flavor?
Dissolve miso paste in a little hot broth and stir it in near the end of cooking. Avoid boiling the soup vigorously after adding miso.
Can I add other vegetables to this soup?
Yes, feel free to add other vegetables like carrots or bell peppers. Adjust the cooking time accordingly.
Is this soup suitable for meal prep?
Yes, this soup can be prepared in advance. Store it in an airtight container in the refrigerator and reheat gently before serving.
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