Best Vegan Miso Soup Recipe
10 minutes is all you to make the BEST Vegan Miso Soup. So easy, delicious and featuring a savory Miso broth, this quick and fail-proof soup is sure to become your favorite for busy days.
- 6 c water
- 8 tbsp white Miso paste
- 16 oz silken tofu cubed
- 4 tsp Wakame seaweed plus ¼ c cold water
- 6 tsp scallions or green onion chopped
Add water to a medium pot and bring to a boil.
In a small bowl add Miso paste and about ¼ c of hot water out of the pot (this will help dissolve Miso paste faster). Whisk until combined and no lumps remain.
Add dissolved Miso paste into the pot along with cubed tofu and reduce the heat to medium low.
Meanwhile, in another small bowl add Wakame seaweed and about ¼ cup of cold water. The seaweed will start expanding in water. Leave it for a few minutes until it expends no more.
Drain all water and add seaweed into a pot with tofu. Cook for 1 more minute. Remove from the heat. Ladle soup in a bowl, sprinkle with the scallions and serve immediately.
Serving: 1bowl | Calories: 132kcal | Carbohydrates: 15.1g | Protein: 7.9g | Fat: 3.1g | Saturated Fat: 0.5g | Sodium: 1136mg | Potassium: 229mg | Fiber: 0.2g | Sugar: 1.5g | Calcium: 41mg | Iron: 1mg