Miso Soup

This Vegan Miso Soup is a comforting and nutritious dish that combines umami-rich miso paste with fresh vegetables and tofu. Perfect for a light meal or as a starter, it’s a quick and satisfying way to enjoy a taste of Asia at home.

Ingredients

• Miso paste - 2 tablespoons
• Water - 500 ml
• Firm tofu - 100 grams, cubed
• Napa cabbage - 100 grams, chopped
• Green onions - 2, sliced
• Seaweed (wakame) - 5 grams, dried
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 1 teaspoon
• Sesame oil - 1 teaspoon

Steps

1. In a medium-sized pot, bring the water to a simmer over medium heat.
2. Add the minced garlic and grated ginger to the pot, simmering for 2 minutes to infuse the flavors.
3. Stir in the chopped napa cabbage and cook for another 3-4 minutes until slightly tender.
4. Add the cubed tofu and dried seaweed to the pot, allowing to simmer for an additional 3 minutes.
5. In a small bowl, mix the miso paste with a few tablespoons of the hot soup broth until smooth, then stir it back into the pot.
6. Add the soy sauce and sesame oil, stirring to combine, and let the soup simmer for another 2 minutes.
7. Remove from heat, garnish with sliced green onions, and serve hot.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 12 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in probiotics from miso, which supports gut health.
• High in protein due to tofu, making it a filling and nutritious option.

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