Dairy-Free Miso Soup

This Dairy-Free Miso Soup is a comforting and flavorful dish that combines the umami richness of miso with the freshness of vegetables. Perfect for a light meal or as a starter, it offers a warm and nourishing experience.

Ingredients

• Water - 500 ml
• Dashi granules (vegan) - 1 tablespoon
• White miso paste - 3 tablespoons
• Firm tofu - 100 grams, cubed
• Green onions - 2, sliced
• Seaweed (wakame) - 10 grams, dried
• Carrot - 1 small, julienned
• Mushrooms (shiitake or enoki) - 50 grams, sliced

Steps

1. In a medium saucepan, bring 500 ml of water to a gentle simmer over medium heat.
2. Add 1 tablespoon of vegan dashi granules and stir until dissolved.
3. Stir in 3 tablespoons of white miso paste, mixing until fully incorporated into the broth.
4. Add the cubed firm tofu, sliced green onions, julienned carrot, and sliced mushrooms to the pot.
5. Allow the mixture to simmer for 5 minutes, ensuring the vegetables are tender but still vibrant.
6. In the last minute of cooking, add the dried seaweed and stir to rehydrate it.
7. Remove from heat and serve hot.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables and seaweed.
• Supports gut health due to fermented miso.
• Low in calories while providing a filling meal.

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