Ingredients
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4 cups water
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1/2 cup vegan miso paste (white or light brown)
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1 block extra-firm tofu, drained and cut into cubes
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1 bunch bok choy, trimmed and sliced into large pieces
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1 small onion, thinly sliced
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1/2 red bell pepper, sliced
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1/2 green bell pepper, sliced
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1 tablespoon mirin (optional)
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1 teaspoon sesame oil (optional)
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1 tablespoon white vinegar
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1/2 teaspoon crushed red pepper flakes (more or less depending on your spice preference)
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Salt and black pepper to taste
Directions
Sub-title: A Budget-Friendly, Gluten-Free, High-Protein, Kid-Friendly, Low-Carb, Oil-Free, Quick & Easy, Raw, Seasonal, Soy-Free, Spicy, Superfoods, Vegan, Whole Foods Plant-Based, Zero Waste Recipe from Japan (approximate calories per serving: 150, servings: 4)
Description: This scrumptious miso soup gets its deep umami flavor from fermented tofu and seasonal vegetables like bok choy. It’s packed with nutrients, high in protein, and ready in just minutes!
Ingredients:
* 4 cups water
* 1/2 cup vegan miso paste (white or light brown)
* 1 block extra-firm tofu, drained and cut into cubes
* 1 bunch bok choy, trimmed and sliced into large pieces
* 1 small onion, thinly sliced
* 1/2 red bell pepper, sliced
* 1/2 green bell pepper, sliced
* 1 tablespoon mirin (optional)
* 1 teaspoon sesame oil (optional)
* 1 tablespoon white vinegar
* 1/2 teaspoon crushed red pepper flakes (more or less depending on your spice preference)
* Salt and black pepper to taste
Instructions:
1. In a medium saucepan over medium heat, combine 4 cups of water, 1/2 cup of miso paste, and whisk until smooth. Set aside.
2. Add the tofu cubes to the saucepan with the hot water and miso mixture. Gently stir to coat the tofu evenly. Cover and let sit for about 5 minutes.
3. Meanwhile, in another small pot or saucepan, bring 2 cups of water to a boil. Add the sliced bok choy and cook for 2-3 minutes or until tender but still slightly firm. Remove from heat and set aside.
4. Once the tofu has marinated in the miso mixture for 5 minutes, carefully pour out the liquid and discard any excess liquid.
5. Divide the cooked bok choy among four bowls. Top each portion with a quarter of the cooked tofu, half of the sliced onions, half of the sliced red and green bell peppers, and 1/4 cup of the heated miso broth (from Step 1). Stir gently to combine all ingredients.
6. Ladle equal amounts of the remaining miso broth into each bowl. Sprinkle with sesame seeds, if desired. Serve immediately.
Note: If you prefer a stronger miso flavor, use more miso paste when making the broth.
Steps
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1
Done
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In a medium saucepan over medium heat, combine 4 cups of water, 1/2 cup of miso paste, and whisk until smooth. Set aside. |
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2
Done
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Add the tofu cubes to the saucepan with the hot water and miso mixture. Gently stir to coat the tofu evenly. Cover and let sit for about 5 minutes. |
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3
Done
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Meanwhile, in another small pot or saucepan, bring 2 cups of water to a boil. Add the sliced bok choy and cook for 2-3 minutes or until tender but still slightly firm. Remove from heat and set aside. |
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4
Done
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Once the tofu has marinated in the miso mixture for 5 minutes, carefully pour out the liquid and discard any excess liquid. |
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5
Done
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Divide the cooked bok choy among four bowls. Top each portion with a quarter of the cooked tofu, half of the sliced onions, half of the sliced red and green bell peppers, and 1/4 cup of the heated miso broth (from Step 1). Stir gently to combine all ingredients. |
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6
Done
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Ladle equal amounts of the remaining miso broth into each bowl. Sprinkle with sesame seeds, if desired. Serve immediately. |
