Ingredients
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4 cups water
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2 tablespoons white miso paste
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1 cup diced firm tofu
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2 sheets nori seaweed, torn into small pieces
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2 green onions, finely chopped
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1/2 cup cooked edamame beans (shelled)
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1 small carrot, julienned
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1 small radish, thinly sliced
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1/2 cup sliced mushrooms (shiitake or cremini)
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1/2 teaspoon sesame oil (optional)
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1 Soy sauce or tamari (to taste)
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1 Salt and black pepper (to taste)
Directions
Customize your Miso Breakfast Soup by adding other favorite Japanese ingredients like seaweed, tofu, or vegetables of your choice. It’s a warm and soothing way to embrace Japanese flavors in the morning.
Steps
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1
Done
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In a large saucepan, bring 4 cups of water to a boil. |
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2
Done
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Reduce the heat to low, and add the white miso paste to the simmering water. Use a whisk to dissolve the miso paste completely. |
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3
Done
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Add the diced tofu and torn nori seaweed to the miso broth. Simmer for about 3-4 minutes. |
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4
Done
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Stir in the finely chopped green onions and cooked edamame beans. Simmer for another 2-3 minutes. |
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5
Done
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In a separate pan, sauté the sliced mushrooms in sesame oil (if using) until they are tender and slightly browned. Season with soy sauce or tamari for added flavor. |
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6
Done
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To serve, ladle the hot miso soup into bowls. |
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7
Done
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Top each bowl with julienned carrot, thinly sliced radish, and the sautéed mushrooms. |
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8
Done
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Season with salt and black pepper to taste. |
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9
Done
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Serve your Vegan Japanese-Inspired Miso Breakfast Soup piping hot and enjoy the comforting and nourishing flavors of Japan! |
