Description
A light and nourishing vegan miso soup crafted with a flavorful miso broth, soft tofu, and nutrient-rich seaweed. This simple, umami-packed Japanese soup is entirely plant-based, quick to prepare, and perfect as a starter or a wholesome lunch option.
Ingredients
Broth & Base
- 4 cups vegetable broth
- 2 tbsp white miso paste
- 1 tsp soy sauce (optional)
Add-ins
- ½ cup cubed tofu
- 1 sheet nori or 1 tbsp wakame, chopped
Garnish
- 2 green onions, sliced
Instructions
- Heat Broth: Warm the vegetable broth in a saucepan over medium heat until it is hot but not boiling, ensuring gentle heat to preserve miso flavor.
- Dissolve Miso Paste: Stir in the white miso paste thoroughly until it is fully dissolved and the broth is a uniform color and consistency.
- Add Ingredients: Gently add the cubed tofu, chopped seaweed (nori or wakame), and optional soy sauce to the broth.
- Simmer Gently: Allow the soup to simmer gently for 2–3 minutes on low heat without reaching a boil, to maintain nutrients and flavor integrity.
- Garnish and Serve: Remove from heat and garnish with sliced green onions before serving immediately.
Notes
- Do not boil the soup after adding miso paste, as boiling destroys beneficial enzymes and alters the delicate flavor.
- For a heartier soup, consider adding mushrooms like shiitake or greens such as bok choy.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
