Ingredients
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4 cups water
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4 tablespoons miso paste (white or red, according to preference)
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1 cup firm tofu, cubed
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2 sheets nori seaweed, cut into small strips
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2 green onions, thinly sliced
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1/2 cup sliced mushrooms (shiitake or button mushrooms)
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1 tablespoon soy sauce or tamari (gluten-free)
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1 teaspoon sesame oil (optional)
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1 teaspoon grated ginger (optional)
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1 Red pepper flakes, to taste (optional)
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1 tablespoon toasted sesame seeds (for garnish, optional)
Directions
This Vegan Miso Soup is best enjoyed fresh and hot. It’s a light and nourishing dish, perfect for a quick and satisfying meal.
Adjust the ingredients and seasonings to your taste. This soup is highly customizable, so feel free to add other vegetables or toppings you enjoy.
Steps
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1
Done
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In a saucepan, bring the water to a gentle simmer over medium heat. |
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2
Done
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While the water is heating, dissolve the miso paste in a small bowl with a few tablespoons of hot water to create a smooth paste. |
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3
Done
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Add the miso paste to the simmering water and stir well to combine. |
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4
Done
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Add the tofu, nori seaweed, sliced green onions, and sliced mushrooms to the pot. Simmer for about 5-7 minutes, or until the mushrooms are tender and the tofu is heated through. |
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5
Done
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Season the soup with soy sauce or tamari. You can also add sesame oil, grated ginger, and red pepper flakes for extra flavor, if desired. |
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6
Done
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Once all the ingredients are heated and well combined, remove the soup from heat. |
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7
Done
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Serve the Vegan Miso Soup hot, garnished with toasted sesame seeds if you like. |
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