Description:
This Vegan Miso Soup is a plant-based take on the traditional Japanese dish, made without dashi (fish stock). Instead, it features rich miso, silky tofu, seaweed, and a variety of vegetables. Light yet nourishing, this soup is perfect for any meal of the day, offering a comforting bowl of umami flavor.
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Ingredients:
- 4 cups water
- 1/4 cup miso paste (white or red)
- 1 block (about 200g) firm tofu, cubed
- 1 cup chopped seaweed (wakame or nori)
- 1 cup mixed vegetables (like green onions, carrots, or mushrooms)
Instructions:
- Heat the water: In a pot, bring 4 cups of water to a simmer over medium heat.
- Add miso paste: In a small bowl, mix the miso paste with a ladleful of hot water until smooth, then add it back to the pot.
- Add tofu and vegetables: Gently add the cubed tofu and chopped vegetables to the pot. Let it simmer for about 5-7 minutes until the vegetables are tender.
- Add seaweed: Stir in the chopped seaweed and simmer for another 2 minutes.
- Serve: Ladle the soup into bowls and enjoy warm. You can garnish with additional green onions or sesame seeds if desired.
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