Vegan Miso Soup
A delightful Japanese dish that’s commonly served as an appetizer. This warming soup is full of different textures and flavors and ready in just 5 minutes.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: Japanese
- Diet: Vegan
Ingredients
Scale
- 1 tablespoon red or white miso paste
- 2 cups water
- 1/3 block tofu (extra firm), cubed
- 2 tablespoons dried wakame seaweed flakes
- 1 small green onion, thinly sliced
Instructions
- Add miso paste to water in pot and place on medium heat.
- While water heats, slice tofu into 1/2-inch cubes and thinly slice green onion. Set aside.
- Use spoon or whisk to dissolve miso paste into water once heated. Water will turn rich brown color.
- Add cubed tofu and wakame flakes. Watch seaweed hydrate and expand, about 2-3 minutes.
- When soup reaches low boil with gentle bubbles, remove from heat immediately. Do not boil vigorously.
- Ladle into bowls and top with sliced green onions.
Notes
- Do not boil vigorously. High heat destroys miso’s beneficial probiotics and creates bitter flavor.
- White miso is mild and sweet. Red miso is bolder and saltier.
- Wakame seaweed adds authentic texture and flavor. Find it in Asian grocery stores or online.
- Can add sliced mushrooms, baby spinach, or thinly sliced carrots for extra vegetables.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 85 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 0 mg
Find it online: https://www.benefitiany.com/vegan-miso-soup/