It comes together quite simply, but you’ll be wowed with the complex depth of flavor created in this vegan miso soup! This recipe includes some pretty unique, yet nutritious ingredients:
- Miso is a paste made from fermented soybeans. Miso is rich in essential minerals and is a good source of several B vitamins, vitamins E and K, and folic acid. Additionally, since it is a fermented food, it provides the gut with beneficial bacteria.
- Kombu is a sea kelp native to Japan. It adds umami and rich nutrients to this dish.
- Silken tofu, also known as Japanese style tofu, is soft and silky compared to standard tofu. It is also shelf-stable for up to one year. Tofu is an excellent source of plant-based protein and contains all nine essential amino acids. It is also a valuable plant source of iron and calcium.
Garnish this brothy goodness with green onions, sesame seeds, and red pepper flakes for even more pow! Make this for an easy and delicious lunch or pair it with a more substantial dinner; whatever you’re in the mood for!
Vegan Miso Soup with Silken Tofu Recipe
Prep Time: 10 Mins | Cook Time: 20 Mins | Servings: 4-6
- 6 c water
- 2 pieces of kombu sea vegetable, rinsed
- 4 baby bok choi, quartered
- 1/3 cup Miso Master Organic Mellow White Miso paste
- 1 pound extra-firm silken tofu, sliced
- 4 green onions, sliced
- 1 T toasted sesame oil
- In a 2-quart stockpot, add water and kombu. Bring to a simmer over medium heat and cook for 20 minutes. Discard kombu.
- Add bok choi and cook until tender, about 5 minutes.
- In a small bowl, whisk together miso and a half cup of the hot liquid, then add back to the stockpot. Remove from heat.
- To serve, portion soup into bowls and add silken tofu. Garnish with green onions and toasted sesame oil.