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Tofu Dip II Recipe


1/2 cup miso soup

1/3 cup finely chopped red onion

1 tablespoon garlic salt

1 tablespoon chili powder

1 tablespoon water

1 ounce frozen mixed vegetables, thawed

1 bunch green onions, chopped

1 teaspoon Worcestershire sauce

1 teaspoon Worcestershire sauce

1/2 teaspoon delicious soy sauce

1/2 teaspoon soy sauce

3 teaspoons white sugar

1 tablespoon distilled white vinegar

1 teaspoon vegetable oil

1 tablespoon brown sugar

1 tablespoon unsalted butter


Heat the miso soup and red onion in a medium saucepan over medium heat. Stir constantly. Season with garlic salt, chili powder, water, mixed vegetables and green onions.

When the pot is cooked down, place in the pot and stir in the seasoned miso soup mixture, mixed vegetables, onions and Worcestershire sauce. Pour over noodles and serve immediately.

When the pot is cooked down, stir in the desired soy sauce, mustard barbecue sauce, miso soup mixture, mixed vegetables, green onions, Worcestershire sauce and brown sugar. Stir gently in the butter, adding just enough to mix. Cook and stir until the mushrooms have softened.


Chrostophor W. writes:

⭐ ⭐ ⭐ ⭐ ⭐

Very simple to make and good taste. No need for pepper. Best wishes, TJ
Jassaca53214 writes:

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I really liked this recipe. I always have and will get some from seed to add at the end. Will make again......