Vegan Miso Soup Food

VEGAN MISO SOUP

Vegan Miso Soup image

This Vegan Miso Soup can be enjoyed all year long as a starter or a complete meal. It's light, healthy and packed with umami flavors. It requires 5 ingredients and will be on your table in 15 minutes!

Provided by Melissa Huggins

Categories Soup

Time 15m

Number Of Ingredients 5

Ingredients

5 cups water
1 sheet nori ((dried seaweed))
1/2 block extra firm tofu (, drained well and cubed)
3 green onions (, thinly sliced)
1/4 cup miso paste (, more to taste (any variety))

Steps:

In a large pot, bring water to a boil over high heat. Now reduce heat to maintain a gentle simmer. Break up nori into 3-4 pieces and add to water. Simmer for 1-2 minutes until it breaks down.
Remove from heat and pour broth through a Mesh Strainer into another pot or large heat-safe bowl. Return strained broth to the pot and return to the stovetop over medium heat. Discard nori.
Add tofu and green onions. Bring to a gentle simmer for 1-2 minutes to warm tofu throughout. Remove from heat.
Place a mesh strainer over the pot and add the miso paste. Dissolve using a spoon or spatula (see note for alternative method) Serve and enjoy!

Nutrition Facts : ServingSize 1 (1.5 cups), Calories 85 kcal, Carbohydrate 11 g, Protein 2 g, Fat 1 g, Sodium 636 mg, Fiber 1 g, Sugar 1 g

EASY VEGAN MISO SOUP

Easy Vegan Miso Soup image

Quick and easy vegan miso soup using just 6 ingredients and 20 minutes.

Provided by Brittany Mueller

Categories Lunch and dinner

Time 20m

Number Of Ingredients 6

Ingredients

5 cups (1250 ml) water
2 ½ tbsp (37.5ml) soy sauce
300g soft tofu, diced
3 tbsp (4.5g) dry wakame
4 tbsp (65g) shiro miso (white/light miso)
3 tbsp (45ml) chopped green onion

Steps:

Hydrate dry wakame in a bowl of warm water.
Bring water to a boil over high heat.
Add tofu and soy sauce and cook for a few minutes.
Squeeze excess moisture from hydrated wakame and add it to the soup. Cook for 2 minutes.
Turn heat off and position a small strainer into the soup. Add the miso to the strainer and use a whisk to stir in the miso until all lumps are broken up.
Turn heat back on and cook until broth almost starts to simmer. Turn heat off.
Serve and top with chopped green onion.

VEGAN MISO SOUP

Vegan Miso Soup image

Interesting vegan take on miso soup, chock-full of vegetables.

Provided by Stephanie Wiebe Meismer

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 15

Ingredients

1 (12 ounce) package firm tofu, diced into 1/2-inch pieces
3 teaspoons olive oil, divided
1 teaspoon ground black pepper
4 carrots, diced
1 large onion, chopped
½ cup sliced fresh mushrooms
4 large cloves garlic, minced
1 tablespoon ground turmeric
2 cups water
2 cups vegetable broth
¼ cup quinoa
1 bunch kale, chopped
¼ cup miso paste
1 red bell pepper, chopped
3 green onions, sliced

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Coat tofu with 2 teaspoons olive oil and black pepper. Place on a baking sheet.
Broil in the preheated oven, stirring occasionally, to lightly crisp tops and bottoms, 3 to 5 minutes.
Heat remaining olive oil in a Dutch oven over medium-high heat. Add carrots and onion and stir-fry until tender, about 5 minutes. Add mushrooms, garlic, and turmeric. Stir in water, vegetable broth, and quinoa. Reduce heat and let simmer for 5 minutes. Add tofu and kale; cover, and let simmer for 3 minutes. Whisk in miso; turn off heat and stir in bell pepper and green onions. Serve immediately.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 28.1 g, Fat 7.2 g, Fiber 5.7 g, Protein 11.2 g, SaturatedFat 1 g, Sodium 651.9 mg, Sugar 6.1 g

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