Ingredients
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4 cups water
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4 tablespoons white miso paste
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1 cup sliced mushrooms (shiitake, oyster, or cremini)
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1 cup diced tofu
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2 green onions, thinly sliced
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1 sheet nori (seaweed), cut into thin strips
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1 cup chopped spinach or bok choy
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1 Optional: Red pepper flakes or sriracha sauce for extra spice
Directions
Serve the Vegan Japanese-Inspired Miso Soup hot, garnished with red pepper flakes or a drizzle of sriracha sauce for added spice.
Feel free to customize your miso soup by adding other vegetables like carrots, corn, or seaweed. Adjust the miso paste to your taste preference for a saltier or milder soup. Enjoy this comforting Japanese classic!
Steps
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1
Done
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In a large pot, bring 4 cups of water to a gentle simmer over medium heat. |
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2
Done
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In a small bowl, dilute the white miso paste with a few tablespoons of warm water from the pot to create a smooth paste. |
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3
Done
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Add the sliced mushrooms and diced tofu to the simmering water. Cook for about 5 minutes or until the mushrooms are tender. |
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4
Done
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Reduce the heat to low, and then whisk in the diluted miso paste, stirring until it's fully dissolved into the broth. |
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5
Done
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Add the green onions, nori strips, and chopped spinach or bok choy to the pot. Cook for an additional 2-3 minutes until the greens are wilted. |
