Vegan Miso Soup

Vegan Miso Soup is a comforting and nourishing Japanese dish made with rich umami flavors, perfect for any time of the day. This simple yet flavorful soup features miso paste, seaweed, and fresh vegetables, creating a delightful bowl filled with warmth and nutrition.

Ingredients

• Water - 500 ml
• Miso paste (white or yellow) - 3 tbsp
• Dried seaweed (wakame) - 5 g
• Firm tofu - 100 g, cubed
• Green onions - 2, chopped
• Carrot - 1 small, thinly sliced
• Mushrooms (shiitake or button) - 100 g, sliced
• Garlic - 1 clove, minced
• Ginger - 1 tsp, grated
• Sesame oil - 1 tsp (optional)

Steps

1. In a medium pot, bring 500 ml of water to a gentle simmer over medium heat.
2. Add the minced garlic and grated ginger to the pot, and let it simmer for 2 minutes to infuse the flavors.
3. Add the sliced carrots and mushrooms to the pot, cooking for an additional 5 minutes until they begin to soften.
4. Meanwhile, rehydrate the dried wakame seaweed in a small bowl of warm water for about 5 minutes, then drain and chop into bite-sized pieces.
5. Stir in the cubed tofu and rehydrated wakame into the pot, and cook for another 3 minutes.
6. In a small bowl, mix the miso paste with a ladle of the hot broth from the pot until smooth, then return this mixture to the pot, stirring well.
7. Remove the pot from heat and stir in the chopped green onions and sesame oil (if using).
8. Serve hot in bowls, garnished with extra green onions if desired.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 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 and nutrients from seaweed and vegetables.
• Supports gut health due to the presence of probiotics in miso.

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