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.
Servings: 4
Calories: 87kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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