Ingredients
-
4 cups water
-
4 tablespoons white miso paste
-
1 cup firm tofu, cubed
-
2 sheets nori seaweed, torn into small pieces
-
1 cup sliced mushrooms (shiitake, button, or oyster mushrooms)
-
1 cup chopped spinach or bok choy
-
2 green onions, thinly sliced
-
1 teaspoon sesame oil
-
1 teaspoon soy sauce or tamari (gluten-free if needed)
-
1/2 teaspoon grated fresh ginger
-
1 Pinch of black sesame seeds, for garnish (optional)
Directions
Feel free to customize your Miso Soup with additional ingredients like sliced seaweed, tofu, or mushrooms. It’s a comforting and nutritious way to start your day with Japanese flavors!
Steps
|
1
Done
|
In a large pot, bring 4 cups of water to a gentle simmer. |
|
2
Done
|
In a small bowl, whisk together the white miso paste with a ladleful of hot water until smooth. |
|
3
Done
|
Add the miso mixture to the simmering water and stir to combine. |
|
4
Done
|
Carefully add the cubed tofu, torn nori seaweed, sliced mushrooms, and chopped spinach or bok choy to the pot. |
|
5
Done
|
Let the soup simmer for 5-7 minutes, or until the vegetables are tender and the tofu is heated through. |
|
6
Done
|
Stir in the sliced green onions, sesame oil, soy sauce or tamari, and grated fresh ginger. Cook for an additional 1-2 minutes. |
|
7
Done
|
Remove the pot from heat and ladle the Vegan Japanese-Inspired Miso Soup into bowls. |
|
8
Done
|
Garnish each serving with a pinch of black sesame seeds if desired. |
|
9
Done
|
Serve hot and enjoy your authentic Japanese breakfast! |
