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
