Vegan Miso Soup With Tofu And Seaweed
This Vegan Miso Soup with Tofu and Seaweed is a comforting and nutritious dish that is perfect for a light lunch or dinner. The combination of savory miso, soft tofu, and umami-packed seaweed creates a flavorful and satisfying soup.
Ingredients
- 4 cups vegetable broth
- 3 tbsp white miso paste
- 1 block (14 oz) firm tofu, cubed
- 2-3 sheets nori seaweed, cut into strips
- 2 green onions, thinly sliced
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 tbsp rice vinegar
- 1 tsp sriracha (optional)
Instructions
- In a pot, bring the vegetable broth to a simmer over medium heat.
- In a small bowl, whisk together the miso paste and a ladle of the hot broth until smooth. Add the mixture back to the pot.
- Add the tofu, nori seaweed, green onions, sesame oil, soy sauce, ginger, and garlic to the pot. Simmer for 5-7 minutes.
- Stir in the rice vinegar and sriracha, if using.
- Remove from heat and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 10 minutes
- Total time:
- 20 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 12g
- Protein
- 10g
- Fat
- 7g
Supplies
Pot Whisk Bowl Ladle
Tools
Cutting board Knife Grater
Serving suggestions
Serve the Vegan Miso Soup with Tofu and Seaweed with a side of steamed rice or a fresh green salad for a complete meal.
Tips & tricks
For extra flavor, you can add a splash of mirin or a sprinkle of sesame seeds on top of the soup before serving.
Cost
$15