Ingredients
-
4 cups water
-
3 tbsp miso paste (white or red, as per preference)
-
1 cup firm tofu, diced into small cubes
-
2 sheets nori seaweed, torn into small pieces
-
2 green onions, thinly sliced
-
1/2 cup sliced mushrooms (shiitake or cremini)
-
1/2 cup sliced carrots
-
1/2 cup sliced spinach (or any leafy greens)
-
1 tsp soy sauce (optional, for added flavor)
-
1 Salt and black pepper to taste
Directions
Serve the Vegan Japanese Miso Soup hot, and enjoy the comforting flavors of Japan for breakfast.
Customize your Vegan Japanese Miso Soup with your favorite vegetables and adjust the salt and soy sauce to your taste preferences. It’s a warm and comforting way to start your day with a touch of Japanese cuisine.
Steps
|
1
Done
|
In a pot, bring 4 cups of water to a simmer. |
|
2
Done
|
Add the sliced mushrooms and carrots to the simmering water. Cook for about 5 minutes, or until the vegetables begin to soften. |
|
3
Done
|
Reduce the heat to low, and add the diced tofu and torn nori seaweed to the pot. Simmer for an additional 2-3 minutes. |
|
4
Done
|
In a separate bowl, whisk the miso paste with a small amount of hot water to create a smooth paste. |
|
5
Done
|
Gradually add the miso paste to the soup, stirring well to ensure it dissolves completely. |
|
6
Done
|
Add the sliced green onions and spinach (or leafy greens) to the soup. Cook for another 2 minutes until the greens wilt. |
|
7
Done
|
If desired, season the soup with soy sauce, salt, and black pepper to taste. |
