Why You’ll Love This Recipe
- Quick and Easy: Ready in just 25 minutes, it’s perfect for busy days.
- Nutritious: Packed with protein from tofu and rich in minerals from seaweed.
- Flavorful: The combination of miso paste and vegetable stock creates a deep, savory broth.
- Versatile: Pairs well with various Asian dishes or can be enjoyed on its own.
Ingredients
- Vegetable stock
- White miso paste
- Firm tofu
- Seaweed (nori)
- Spring onions
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Broth: In a large pot, bring the vegetable stock to a gentle simmer over medium heat.
- Add Miso Paste: Place the miso paste in a small bowl, add a ladle of the warm stock, and whisk until smooth. Pour this mixture back into the pot, stirring well to combine.
- Incorporate Tofu and Seaweed: Gently add the cubed firm tofu and pieces of nori into the pot. Allow the soup to simmer for a few minutes to warm the tofu and soften the seaweed.
- Finish with Spring Onions: Add the diagonally sliced spring onions to the pot, stirring gently. Let the soup simmer for another minute before removing from heat.
- Serve: Ladle the hot miso soup into bowls and enjoy immediately.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Variations
- Mushroom Addition: Enhance the umami flavor by adding sliced shiitake mushrooms to the broth during simmering.
- Greens Inclusion: Incorporate leafy greens like spinach or bok choy for added nutrition and texture.
- Different Miso Types: Experiment with red or yellow miso paste for a stronger or more nuanced flavor profile.
- Noodle Option: Add cooked soba or udon noodles to make the soup more filling.
Storage/Reheating
- Storage: Allow the soup to cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3 days.
- Reheating: Warm the soup gently on the stovetop over low heat until heated through. Avoid boiling to preserve the delicate flavors of the miso.
FAQs
What is miso paste, and where can I find it?
Miso paste is a traditional Japanese seasoning made from fermented soybeans, salt, and koji. It imparts a savory umami flavor to dishes. You can find it in the refrigerated section of most Asian grocery stores or health food stores.
Can I use silken tofu instead of firm tofu?
Yes, silken tofu can be used for a softer texture. However, handle it gently to prevent it from breaking apart in the soup.
Is miso soup gluten-free?
Miso paste is typically gluten-free, but it’s essential to check the label, as some varieties may contain barley or other grains. Ensure all other ingredients, like soy sauce if used, are also gluten-free.
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time. However, for the best texture, consider adding the tofu and seaweed just before serving.
What type of seaweed is best for miso soup?
Nori and wakame are commonly used in miso soup. Nori adds a subtle flavor, while wakame provides a slightly sweeter taste and tender texture.
How can I make the soup more filling?
Adding cooked noodles, extra tofu, or vegetables like mushrooms and greens can make the soup more substantial.
Can I freeze miso soup?
It’s not recommended to freeze miso soup, as the tofu and seaweed can become mushy upon thawing, and the miso may lose some of its flavor.
What can I serve with miso soup?
Miso soup pairs well with steamed rice, gyoza (dumplings), or a light salad. It’s also commonly served as a starter in Japanese meals.
How do I prevent the miso paste from clumping?
Dissolve the miso paste in a small amount of warm broth before adding it to the pot. This ensures a smooth consistency in the soup.
Is miso soup healthy?
Yes, miso soup is generally considered healthy. It’s low in calories and contains beneficial probiotics from the fermented miso paste, as well as nutrients from tofu and seaweed.
Conclusion
Vegan Miso Soup is a simple yet flavorful dish that brings warmth and nourishment to any meal. Its versatility allows for various additions and modifications to suit personal preferences. Whether enjoyed as a light starter or a comforting main course, this soup is sure to become a favorite in your recipe collection.
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Vegan Miso Soup
- Total Time: 25 minutes
- Yield: : 6 servings
- Diet: Vegan
Description
Vegan Miso Soup is a quick, nutritious, and flavorful dish that captures the essence of Japanese cuisine with plant-based ingredients. Made with miso paste, tofu, seaweed, and spring onions, this savory soup offers a satisfying umami taste. It’s perfect for busy days, offering a wholesome meal in just 25 minutes. Whether enjoyed as a light lunch or appetizer, this vegan version of miso soup provides essential protein, minerals, and deep, comforting flavors.
Ingredients
- Vegetable stock
- White miso paste
- Firm tofu
- Seaweed (nori)
- Spring onions
Instructions
- In a large pot, bring the vegetable stock to a gentle simmer over medium heat.
- In a small bowl, add a ladle of warm stock to the miso paste and whisk until smooth. Pour the mixture back into the pot and stir to combine.
- Add cubed firm tofu and pieces of nori. Let the soup simmer for a few minutes to warm the tofu and soften the seaweed.
- Stir in diagonally sliced spring onions, allowing the soup to simmer for another minute before removing from heat.
- Serve the soup hot in bowls and enjoy immediately.
Notes
- Variations: Add mushrooms like shiitake for more umami flavor, or leafy greens like spinach or bok choy for added nutrition. For a more filling soup, add noodles like soba or udon.
- Storage/Reheating: Allow the soup to cool, then refrigerate in an airtight container for up to 3 days. Gently reheat on the stovetop to preserve the flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup, Vegan
- Method: Simmering
- Cuisine: Japanese
