Add stir-fry vegetables to the pot, increase heat to high and bring to a boil.
Cook until the vegetables are heated through, stirring occasionally, 2 to 3 minutes.
Add tofu and cook until heated through, about 2 minutes.
Remove from the heat.
Combine miso and the remaining 3 tablespoons water in a small bowl and stir to dissolve.
Add the miso mixture, scallions, vinegar and sugar to the soup and stir to combine.
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Notes: Stir-fry vegetables: Frozen bagged mixes of cut vegetables are appropriate for a stir fry.
They are available in large supermarkets and natural foods stores.
The color of miso (fermented soybean paste) depends on how long it’s aged.
In general, the lighter the color, the milder the flavor.
It will keep, in the refrigerator, for more than a year.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
