Vegetarian Miso Soup Recipes

VEGETARIAN MISO SOUP

Steps:

• Bring the stock and kombu to a boil n a soup pot. Cover, remove from heat and let stand 5 minutes. strain; stir in soy sauce.
• In a mixing bowl, mix about 1/4 cup of the warm stock into the miso paste with a wire whisk until the miso is dissolved.
• Pour this mixture back into the remaining stock. Place scallions, diced tofu, and wakame seaweed into four bowls.
• Gently ladle soup into the bowls. Enjoy!

EASY VEGETARIAN MISO SOUP

Steps:

• Gather the ingredients.
• Bring the water to a slow simmer in a medium pot and add the shredded seaweed. Allow the seaweed to simmer for at least 5 to 6 minutes.
• Reduce the heat to very low and add the miso, scallions, tofu, and soy sauce, if using. Stir until the miso is well dissolved. It's best not to boil the miso, as this will ruin some of its healthy properties, as well as change the flavor of the soup.
• Ladle into bowls, serve hot, and enjoy.

VEGAN MISO SOUP

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Coat tofu with 2 teaspoons olive oil and black pepper. Place on a baking sheet.
• Broil in the preheated oven, stirring occasionally, to lightly crisp tops and bottoms, 3 to 5 minutes.
• Heat remaining olive oil in a Dutch oven over medium-high heat. Add carrots and onion and stir-fry until tender, about 5 minutes. Add mushrooms, garlic, and turmeric. Stir in water, vegetable broth, and quinoa. Reduce heat and let simmer for 5 minutes. Add tofu and kale; cover, and let simmer for 3 minutes. Whisk in miso; turn off heat and stir in bell pepper and green onions. Serve immediately.