Description
A light and nourishing Japanese vegan miso soup made with a savory miso broth, delicate tofu cubes, and nutrient-rich seaweed. This quick and easy plant-based soup offers a comforting umami flavor, perfect as a starter or a light lunch.
Ingredients
Broth and Miso
- 4 cups vegetable broth
- 2 tbsp white miso paste
- 1 tsp soy sauce (optional)
Main Ingredients
- ½ cup cubed tofu
- 1 sheet nori or 1 tbsp wakame, chopped
Garnish
- 2 green onions, sliced
Instructions
- Heat broth: In a saucepan, heat the vegetable broth until it is hot but not boiling, ensuring it is warm enough to dissolve the miso without damaging its flavor.
- Dissolve miso: Stir in the white miso paste thoroughly until fully dissolved into the broth, creating a smooth and flavorful base.
- Add ingredients: Add the cubed tofu, chopped seaweed (nori or wakame), and soy sauce if using, gently mixing them into the broth.
- Simmer: Allow the soup to simmer gently for 2–3 minutes on low heat to combine the flavors without boiling.
- Garnish and serve: Remove from heat and garnish the soup with sliced green onions before serving to add freshness and a mild onion flavor.
Notes
- Do not boil the soup after adding miso to preserve its delicate flavor and nutritional benefits.
- For a heartier version, consider adding mushrooms or bok choy to enhance texture and nutrition.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup / Appetizer
- Method: Stovetop
- Cuisine: Japanese
