Ingredients
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1 medium sweet potato, peeled and cut into bite-sized pieces
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1 block extra-firm tofu, drained and cubed
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3 green onions, sliced into thin rounds
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1 small carrot, peeled and grated
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1/2 cup frozen edamame, thawed
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1 tablespoon gluten-free soy sauce (or regular soy sauce if avoiding gluten)
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2 teaspoons maple syrup
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1/2 cup water
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2 tablespoons white miso paste
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1 tablespoon brown rice vinegar
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1/2 teaspoon sesame oil
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Garnish options: chopped scallions, toasted sesame seeds, black sesame seeds, nori seaweed strips
Directions
Subtitle: A Delicious, Hearty, and Healthy Breakfast Option Inspired by Traditional Japanese Cuisine
Description: This vegan miso soup combines the umami goodness of fermented soybean paste, sweet potatoes, tofu, and seasonal vegetables for a satisfying start to your day. It’s packed with nutrients, easy to prepare, and perfect for busy mornings!
Difficulty: Easy
Servings: 2-3 people
Ingredients:
* 1 medium sweet potato, peeled and cut into bite-sized pieces
* 1 block extra-firm tofu, drained and cubed
* 3 green onions, sliced into thin rounds
* 1 small carrot, peeled and grated
* 1/2 cup frozen edamame, thawed
* 1 tablespoon gluten-free soy sauce (or regular soy sauce if avoiding gluten)
* 2 teaspoons maple syrup
* 1/2 cup water
* 2 tablespoons white miso paste
* 1 tablespoon brown rice vinegar
* 1/2 teaspoon sesame oil
* Garnish options: chopped scallions, toasted sesame seeds, black sesame seeds, nori seaweed strips
Instructions:
1. Fill a large bowl with water and bring to a boil. Add the sweet potato and cook until tender, about 10 minutes. Drain and set aside.
2. Meanwhile, heat a small saucepan over medium heat. Add the edamame and a pinch of salt. Cook, stirring occasionally, until heated through, about 5 minutes. Set aside.
3. In a separate saucepan, combine the remaining 1 1/2 cups water, gluten-free soy sauce, maple syrup, and maple syrup. Bring to a simmer.
4. Whisk in the miso paste, whisking constantly until smooth. Stir in the brown rice vinegar and sesame oil. Remove from heat.
5. Pour the miso mixture into the bottom of a serving bowl or individual bowls. Arrange the tofu, green onions, carrots, and edamame on top.
6. Ladle the hot broth over the vegetable and tofu mixture. Serve immediately as a warm, comforting breakfast. Enjoy!
Note: You can adjust the spiciness by adding more or less red pepper flakes. If you prefer a creamier texture, blend the entire contents of the serving bowl before serving.
Steps
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1
Done
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Fill a large bowl with water and bring to a boil. Add the sweet potato and cook until tender, about 10 minutes. Drain and set aside. |
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2
Done
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Meanwhile, heat a small saucepan over medium heat. Add the edamame and a pinch of salt. Cook, stirring occasionally, until heated through, about 5 minutes. Set aside. |
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3
Done
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In a separate saucepan, combine the remaining 1 1/2 cups water, gluten-free soy sauce, maple syrup, and maple syrup. Bring to a simmer. |
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4
Done
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Whisk in the miso paste, whisking constantly until smooth. Stir in the brown rice vinegar and sesame oil. Remove from heat. |
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5
Done
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Pour the miso mixture into the bottom of a serving bowl or individual bowls. Arrange the tofu, green onions, carrots, and edamame on top. |
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6
Done
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Ladle the hot broth over the vegetable and tofu mixture. Serve immediately as a warm, comforting breakfast. Enjoy! |
