Ingredients
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For the broth:
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1 medium onion, diced
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2 carrots, peeled and sliced
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1 celery stalk, sliced
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2 garlic cloves, minced
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1 (3-inch) piece ginger, peeled and grated
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2 green onions, chopped (white and light green parts only)
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3 cups water
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For the miso paste:
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2 tablespoons white miso paste
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For the sweet potato mixture:
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2 large sweet potatoes, peeled and cubed
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2 cups vegetable stock or water
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½ teaspoon salt
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¼ teaspoon black pepper
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For serving:
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1 can (15 oz.) chickpea liquid (aquafaba), at room temperature
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½ cup frozen shelled edamame, thawed and drained
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½ package (10 ounces) firm tofu, cut into small cubes
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1 bunch scallions, thinly sliced (green and white parts only)
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1 cup loosely packed spinach leaves
Directions
Sub_title: A hearty and nutritious vegetarian soup inspired by Japanese cuisine
Description: This delicious miso soup gets a twist with the addition of sweet potatoes, edamame, and greens. It’s packed with protein, fiber, and vitamins, making it a perfect meal anytime.
Ingredients:
For the broth:
1 medium onion, diced
2 carrots, peeled and sliced
1 celery stalk, sliced
2 garlic cloves, minced
1 (3-inch) piece ginger, peeled and grated
2 green onions, chopped (white and light green parts only)
3 cups water
For the miso paste:
2 tablespoons white miso paste
For the sweet potato mixture:
2 large sweet potatoes, peeled and cubed
2 cups vegetable stock or water
½ teaspoon salt
¼ teaspoon black pepper
For serving:
1 can (15 oz.) chickpea liquid (aquafaba), at room temperature
½ cup frozen shelled edamame, thawed and drained
½ package (10 ounces) firm tofu, cut into small cubes
1 bunch scallions, thinly sliced (green and white parts only)
1 cup loosely packed spinach leaves
Instructions:
1. To prepare the broth, combine all the ingredients except for the green onions and water in a blender or food processor. Puree until smooth. Strain through a fine-mesh sieve into a large saucepan. Discard solids. Add enough water to the puree to make 4 cups of broth. Bring to a simmer over medium heat.
2. Meanwhile, cook the sweet potato mixture according to package directions. Once tender, mash with a potato masher until mostly smooth. Set aside.
3. In a separate bowl, whisk together the miso paste and 1/4 cup hot broth until smooth. Whisk in the remaining 1/4 cup hot broth.
4. Ladle about 1 1/2 cups of the hot broth into the reserved aquafaba (chickpea brine). Gradually whisk in the miso mixture. Pour the emulsified mixture back into the saucepan with the remaining broth. Simmer for another minute or two.
5. Divide the prepared noodles among four bowls. Top each portion with the sweet potato mixture, edamame, and tofu. Ladle the hot soup over everything. Garnish with green onions and fresh scallions. Serve immediately.
Note: You can use your favorite type of noodles such as udon, soba, or even rice noodles.
Steps
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1
Done
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To prepare the broth, combine all the ingredients except for the green onions and water in a blender or food processor. Puree until smooth. Strain through a fine-mesh sieve into a large saucepan. Discard solids. Add enough water to the puree to make 4 cups of broth. Bring to a simmer over medium heat. |
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2
Done
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Meanwhile, cook the sweet potato mixture according to package directions. Once tender, mash with a potato masher until mostly smooth. Set aside. |
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3
Done
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In a separate bowl, whisk together the miso paste and 1/4 cup hot broth until smooth. Whisk in the remaining 1/4 cup hot broth. |
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4
Done
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Ladle about 1 1/2 cups of the hot broth into the reserved aquafaba (chickpea brine). Gradually whisk in the miso mixture. Pour the emulsified mixture back into the saucepan with the remaining broth. Simmer for another minute or two. |
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5
Done
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Divide the prepared noodles among four bowls. Top each portion with the sweet potato mixture, edamame, and tofu. Ladle the hot soup over everything. Garnish with green onions and fresh scallions. Serve immediately. |
