Vegan Miso Soup with Seaweed and Tofu
Description
Empowering, explorative, and feminine. A journey through flavors and ingredients.
Ingredients
Instructions
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Begin by bringing the water to a gentle simmer in a small saucepan.
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Lower the heat and add the soaked seaweed. Let it simmer for a couple of minutes.
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In a separate bowl, dissolve the miso paste in a small amount of hot water to create a smooth mixture.
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Add the dissolved miso to the saucepan. Stir gently to mix.
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Add in the tofu cubes and allow them to warm in the soup for about 2 minutes.
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Turn off the heat, ensuring that the soup does not boil after adding the miso, as this can destroy its beneficial properties.
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Transfer to a bowl and garnish with green onions and red pepper flakes if using.
Servings 1
- Amount Per Serving
- Calories 90kcal
- % Daily Value *
- Total Fat 2g4%
- Sodium 700mg30%
- Total Carbohydrate 8g3%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 7g15%
- Calcium 0.2 mg
- Iron 0.1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitutions:
- Seaweed: Nori or dulse can be used as an alternative.
- White Miso: Yellow or red miso can be substituted for a deeper flavor.
Pairing:
- This soup pairs wonderfully with a fresh spinach and avocado salad or vegan sushi rolls.
Tip:
- If you like your soup a bit more savory, consider adding a splash of soy sauce or tamari for a deeper umami flavor.
