Cold-Kicking Vegan Miso Soup Recipe

This is the simple miso soup I like to make when I’m sickly or simply short on schedule. It meets up in just minutes.

It very well may be changed to accommodate your inclinations and what’s as of now in the cooler.

In addition, there’s a base measure of standing and holding up included, which is key when you’re sickly and anxious to bounce back in bed.

Vegan Miso Soup

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Recipe by cadryskitchen Course: SoupsCuisine: Japanese, VeganDifficulty: Easy
Servings

1

servings
Prep time

3

minutes
Cooking time

12

minutes
Total time

15

minutes

Vegan Miso Soup

Ingredients

  • 1 teaspoon organic canola oil or other neutral flavored oil, divided

  • 1 cup sliced mushrooms cremini, button, shiitake, or a mixture

  • Pinch salt

  • 2 cloves garlic minced

  • 5 stalks baby bok choy sliced thin

  • 1 1/2 cups water

  • 1/2 teaspoon tamari

  • 3 ounces super firm tofu from vacuum packaging, cut into small cubes (optional)

  • 1 Tablespoon white miso paste

  • 1 scallion sliced thin

Directions

  • Bring a small to medium sized soup pot to a medium heat with 1/2 teaspoon organic canola oil. Add mushrooms and a pinch of salt. Allow the mushrooms to soften and release their liquid. Stir occasionally.
  • After a couple of minutes, move the mushrooms to the side of the pot. Add the remaining half teaspoon of oil, and sauté the garlic in it until fragrant.
  • Add the baby bok choy and sauté it a minute or so, until it the leaves have just wilted.
  • Add the water, tamari, and cubed tofu (if using). Bring soup to a simmer.
  • Stir in the white miso paste until it dissolves. Taste soup and see if it needs additional tamari or miso and add if necessary.
  • Move soup to a bowl and garnish with scallion. Serve immediately.

Notes

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