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Vegetarian Miso Soup
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 20 min
- Servings
- 4.00 serving(s)
Categories
- Soup
Cuisine
- Asian
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Vegetarian Miso Soup brings together 5 cups vegetable stock (or mushroom stock), 1 piece kombu, about 5 inches square-I get from the health food store (kelp, a dried seaweed), 1 teaspoon soy sauce in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 5 cups vegetable stock (or mushroom stock)
- 1 piece kombu, about 5 inches square-I get from the health food store (kelp, a dried seaweed)
- 1 teaspoon soy sauce
- 3 tablespoons light miso (yellow or white)
- 2 scallions, chopped
- 2 ounces firm tofu, diced into small cubes
- 4 teaspoons wakame seaweed (instant)
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Instructions
Bring the stock and kombu to a boil n a soup pot. Cover, remove from heat and let stand 5 minutes. strain; stir in soy sauce.
In a mixing bowl, mix about 1/4 cup of the warm stock into the miso paste with a wire whisk until the miso is dissolved.
Pour this mixture back into the remaining stock. Place scallions, diced tofu, and wakame seaweed into four bowls.
Gently ladle soup into the bowls. Enjoy!
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