Classic Vegan Miso Soup
In fact, miso soup is originally a traditional Japanese breakfast dish, made from a miso paste and served with several ingredients like eggs and tofu. And my favorite is to eat it at lunch or for dinner and to combine it with all kinds of vegetables, tofu, and seaweed. So I have here a delicious vegan version (no eggs). This classic vegan miso soup is totally healthy, comfy, quick, and easy to prepare.
Best of all, I use only 5 ingredients, which is perfect for busy days.
And when I want this vegan miso soup to be more fulfilling I simply add some soba noodles into the saucepan at the last minute.
Top Tip
So the main ingredient in this vegan miso soup recipe is obviously miso. And did you know that miso is a fermented paste of soybeans, brown rice or any other grain?
You can find white (lighter in taste), red, yellow or black miso paste.
The most common paste (used in restaurants) is the red miso paste made from soybeans. Miso Paste is a probiotic food that can help treat intestinal disorders. It is known to have a detoxifying effect and to be energizing too.
Finally, never ever stir the miso paste in boiling water while cooking your Japanese soup or dishes – it will kill the probiotics in the paste.
Sweet miso alternative?
Interested in a miso dessert? Check out my fantastic Miso Caramel Tart.
Healthy and…
Warming, energizing and calming !
If you make it
If you make the vegan miso soup, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
CLASSIC VEGAN MISO SOUP
Ingredients
- 6 cups water
- 1 carrot
- 1 spring onion
- 1 cup arame seaweed or 6-7 kombu seaweed *, (dried)
- β cup soft or silken tofu (cut into cubes)
- 4 tsp organic miso paste
Instructions
- Soak the seaweed in a bowl of water. Let it sit and set aside until the end.
- In the meantime, cut the carrot and spring onion into small pieces.
- In a saucepan, heat up 1 cup of water. Add the carrot and onions and let it boil for 7 to 10 minutes until the vegetables are al dente.
- Add 5 more cups of water to the saucepan and bring it to a boil one more time, then reduce the heat, and let the broth simmer. In the meantime, take out 1-2 cups of this broth and pour it into a small bowl. Let it cool down for 3-5 minutes. Then stir in the miso paste and whisk it until the miso is completely dissolved.
- Finally, turn off the heat, and add the dissolved miso to the main broth in the saucepan. Add tofu. Rinse the seaweed and add it too.
- Divide the soup into individual bowls and serve it hot.
