Vegan Miso Soup
This vegan miso soup is simple, delicious and packed with flavor and veggies. It's really easy to make and makes a perfect appetizer.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Appetizer, Soup
Cuisine: Japanese
Diet: Vegan
Servings: 4
Calories: 87kcal
- 4 cups Vegetable Stock (960ml)
- 2 Tablespoons Dried Wakame
- 5 Fresh Shiitake Mushrooms Sliced
- 3 Tablespoons White Miso Paste
- 10 ounces Silken Tofu (300g) Cubed
- ½ cup Green Onions Chopped
Add vegetable stock to a pot on the stove and bring to a simmer.
Add dried wakame and sliced shiitake mushrooms to the pot.
Let the wakame and mushrooms cook in the vegetable stock for around 5 minutes until the mushrooms are cooked. Switch off the heat.
Mix white miso paste with a little hot water to thin it out.
Add the miso paste to the pot. Stir it in gently.
Add cubed tofu and and chopped green onions and mix in. Serve immediately.
- If your vegetable stock has pieces of dehydrated vegetable in it, then strain it for best results in this soup.
- Green onions are also called spring onions or salad onions or scallions.
Serving: 1Serve | Calories: 87kcal | Carbohydrates: 11g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1444mg | Potassium: 243mg | Fiber: 2g | Sugar: 4g | Vitamin A: 645IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg