Ingredients
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4 cups water
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4 tablespoons white miso paste
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1 cup cubed firm tofu
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2 sheets nori seaweed, torn into pieces
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1 cup sliced mushrooms (shiitake or cremini)
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2 green onions, thinly sliced
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1 tablespoon soy sauce (or tamari for a gluten-free option)
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1 teaspoon sesame oil
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1 teaspoon grated fresh ginger
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1 clove garlic, minced
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1 tablespoon sesame seeds (optional, for garnish)
Directions
Savor the flavors of Japan with this Vegan Miso Soup. It’s light, nourishing, and full of umami goodness.
Customize your Vegan Miso Soup by adding your favorite vegetables, such as spinach or bok choy. Adjust the seasoning to your taste for a delightful Japanese experience.
Steps
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1
Done
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Prepare the Broth: |
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2
Done
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In a large pot, bring 4 cups of water to a simmer. Once it's simmering, remove a small amount of water (about 1/4 cup) and mix it with the miso paste in a separate bowl until it's well combined and smooth. |
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3
Done
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Add Miso Paste: |
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4
Done
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Pour the miso mixture back into the pot with the simmering water and stir to combine. Let it simmer over low heat while you prepare the other ingredients. |
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5
Done
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Add Tofu and Seaweed: |
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6
Done
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Gently add the cubed tofu and torn nori seaweed to the pot. Let them simmer for about 2-3 minutes until the tofu is heated through and the seaweed softens. |
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7
Done
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Incorporate Mushrooms and Aromatics: |
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8
Done
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Add the sliced mushrooms, green onions, soy sauce (or tamari), sesame oil, grated ginger, and minced garlic to the pot. Allow everything to simmer for an additional 3-4 minutes until the mushrooms are tender. |
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9
Done
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Serve: |
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10
Done
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Ladle the Vegan Miso Soup into bowls, garnish with sesame seeds (if desired), and serve hot. |
