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Miso Soup with Vegetables and Tofu
- 2 1/2 tablespoons red miso (or more to taste)
- 1 large clove garlic, chopped
- 1 teaspoon finely grated ginger
- 1 1/2 tablespoons rice wine vinegar, divided
- 1/2 pound firm tofu, cut into cubes
- 1/4 pound snow peas, trimmed
- 4 large radishes, thinly sliced
- 4 scallions, thinly sliced
- 1 cup pea shoots, sunflower sprouts or radish sprouts
- 2 teaspoons toasted sesame oil
Directions:View on Epicurious
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