Vegan Miso Soup

This Vegan Miso Soup is a comforting and flavorful dish that combines rich umami flavors with a variety of fresh vegetables and plant-based seafood alternatives. It's perfect for a quick meal that nourishes both body and soul.

Ingredients

• Dashi broth - 2 cups
• Miso paste - 3 tablespoons
• Tofu (firm) - 100 grams, cubed
• Seaweed (wakame) - 2 tablespoons, dried
• Green onions - 2, sliced
• Mushrooms (shiitake or oyster) - 100 grams, sliced
• Carrot - 1 small, julienned
• Corn kernels - 1/2 cup (fresh or frozen)
• Soy sauce - 1 teaspoon
• Sesame oil - 1 teaspoon
• Lemon juice - 1 teaspoon

Steps

1. In a medium pot, bring the dashi broth to a simmer over medium heat.
2. Add the dried seaweed to the pot and let it soak for about 5 minutes until softened.
3. Stir in the miso paste, breaking it up with a spoon until fully dissolved.
4. Add the cubed tofu, sliced mushrooms, julienned carrot, and corn to the pot.
5. Allow the soup to simmer for another 5-7 minutes until the vegetables are tender.
6. Stir in the soy sauce, sesame oil, and lemon juice for added flavor.
7. Remove from heat and garnish with sliced green onions before serving.

Nutrition

• Calories: 180
• Protein: 10 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from the seaweed and vegetables, supporting overall health.
• High in plant-based protein from tofu, making it a satisfying meal.

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