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Vegan Miso Soup with Seaweed and Tofu

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  2. Vegan Miso Soup with Seaweed and Tofu
  • 15
    min
    Prep Time
  • 15
    min
    Cook Time
  • 30
    min
    Ready in

  • per
    Yield
  • 90
    cal
    Calories
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    Vegan Miso Soup with Seaweed and Tofu

    Recipe Overview

    • Author’s name:Vegor
    • Recipe type:Dairy-Free
    • Allergens:soy
    • Seasons:summer,fall,winter,spring
    • Cuisines:
    • Courses:dinner,lunch

    Recipe Description

    This Classic Vegan Miso Soup combines the traditional flavors of Japanese cuisine with a plant-based twist. Featuring soft tofu cubes, nutritious seaweed, and a savory miso base, this soup is both comforting and healthful. The preparation begins with creating a rich vegetable stock, setting the foundation for the umami-rich miso paste to meld harmoniously. The inclusion of seaweed not only adds depth to the flavor profile but also boosts the dish’s nutritional value, providing essential minerals. Tofu, the soup’s protein source, brings a soft texture contrasting beautifully with the broth’s complexity. Perfect for any season, this vegan miso soup honors the essence of Japanese cooking while catering to a plant-based diet.

    Ingredients

    • 4 cups vegetable stock
    • 1/4 cup miso paste
    • 1/2 block firm tofu, cut into cubes
    • 1/2 cup seaweed, chopped
    • 2 scallions, thinly sliced
    • 1 teaspoon soy sauce
    • 1/2 teaspoon sesame oil

    Steps:

    1. In a pot, bring the vegetable stock to a simmer.
    2. In a small bowl, mix a bit of hot stock with the miso paste to dissolve, then return it to the pot.
    3. Add tofu and seaweed to the pot, and cook for 5 minutes over low heat.
    4. Stir in soy sauce and sesame oil.
    5. Serve hot, garnished with scallions.

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    Vegor “The scientist”

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