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Vegetarian Miso Soup

Vegetarian Miso Soup Recipe

This is a delicious cloudy broth like the kind served in Japanese restaurants, with diced tofu and seaweed. Adapted from the Everything Vegetrian Cookbook.
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Prep Time 10 mins
Cook Time 10 mins
Course Soup
Cuisine Japanese
Calories 13.2 kcal

Ingredients
  

  • 5 cups vegetable stock (or mushroom stock)
  • 1 piece kombu, about 5 inches square-I get from the health food store (kelp, a dried seaweed)
  • 1 teaspoon soy sauce
  • 3 tablespoons light miso (yellow or white)
  • 2 scallions, chopped
  • 2 ounces firm tofu, diced into small cubes
  • 4 teaspoons wakame seaweed (instant)

Instructions
 

  • 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!

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Nutrition

Serving: 23gCalories: 13.2kcalCarbohydrates: 0.9gProtein: 1.5gFat: 0.6gSaturated Fat: 0.1gSodium: 86.7mgFiber: 0.3gSugar: 0.3g
Keyword < 30 Mins, Asian, Beans, Japanese, Soy/Tofu, Vegan, Vegetable, Weeknight
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