Miso Soup (Vegan)

Miso Soup is a soothing and flavorful Japanese dish that warms the soul with its umami-rich broth. This vegan version incorporates fresh vegetables and tofu, making it a light yet satisfying appetizer.

Ingredients

• Water - 500 ml
• Dashi (vegan) - 1 tablespoon
• Miso paste (white or yellow) - 3 tablespoons
• Tofu (firm) - 100 grams, cubed
• Green onion - 2, chopped
• Seaweed (wakame) - 2 tablespoons, dried
• Mushrooms (shiitake or enoki) - 100 grams, sliced
• Carrot - 1 small, thinly 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 and stir until dissolved.
3. In a small bowl, mix 3 tablespoons of miso paste with a ladle of the hot broth until smooth.
4. Pour the miso mixture back into the pot and stir to combine, ensuring the miso is fully integrated.
5. Add the cubed tofu, sliced mushrooms, and thinly sliced carrot to the pot. Let it simmer for about 5 minutes until the vegetables are tender.
6. Meanwhile, soak the dried seaweed (wakame) in a small bowl of warm water for about 5 minutes, then drain and chop if necessary.
7. Stir in the chopped green onion and rehydrated seaweed into the soup. Allow it to heat through for another 2 minutes.
8. Serve hot in bowls and enjoy your delicious vegan miso soup.

Nutrition

• Calories: 80
• Protein: 5 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables and seaweed.
• Supports digestive health due to the probiotics in miso.

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