Description
Light, savory, and nourishing, this Vegan Miso Soup brings Japanese comfort to your table with an umami-rich miso broth, tofu, seaweed, and scallions — all ready in minutes for a healthy, comforting meal.
Ingredients
Broth and Base
- 4 cups water or vegetable broth
- 3 tbsp white miso paste
Seaweed and Vegetables
- 1 sheet nori or 1 tbsp wakame seaweed
- ½ cup sliced mushrooms (optional)
- 2 green onions, sliced
Protein
- ½ cup cubed firm tofu
Instructions
- Heat broth. Bring the water or vegetable broth to a gentle simmer over medium heat, being careful not to let it boil to preserve the delicate flavors.
- Add seaweed and mushrooms. Stir in the nori or wakame seaweed along with the sliced mushrooms if using, and cook for 3 to 4 minutes to allow the seaweed to rehydrate and mushrooms to soften.
- Incorporate miso. In a small bowl, whisk the white miso paste with a small amount of hot broth until smooth. Then, stir this mixture back into the pot to evenly distribute the miso without clumping, avoiding boiling to protect the probiotics and flavor.
- Add tofu and simmer. Gently add the cubed firm tofu into the soup and let it simmer for 1 to 2 minutes, ensuring it heats through without boiling the soup.
- Serve with scallions. Ladle the soup into bowls and garnish with sliced green onions for a fresh, mild onion flavor and attractive presentation.
Notes
- Keep the heat low after adding miso to preserve its flavor and beneficial nutrients.
- Add cooked rice noodles for a heartier, more filling meal option.
- Use vegetable broth for richer flavor, or water for a lighter option.
- To vary the soup, try adding other vegetables such as spinach or bok choy.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
