Vegetarian Miso Soup
A delicious vegetarian version of Miso soup made with store bought Miso paste. The soup is loaded with vegetables and tofu and is a delight to serve.
Servings: 4 Servings
- ¾ cup Broccoli florets very tiny florets removed
- ¼ cup Tofu tiny pieces
- ¼ cup Bok Choy or any greens of your choice
- 2 Spring onions
- 4 cups Water
- 4 tablespoon Miso and Easy (store bought ready to use paste)
- to taste Salt
- to taste Pepper
Prepare the vegetables and tofu – Make sure to chop the vegetables and tofu into very small pieces.
Bring 4 cups of water to boil and add the vegetables to the water. Let the vegetables cook for about 3 to 5 minutes or just long enough to become slightly tender. Make sure that the vegetables still have a crunch to them. If using any other greens other than bok choy, make sure to adjust the cooking time.
During the last minute of the cooking, add the tofu and let it cook for a minute more.
Reduce the heat to low and add the Miso and Easy. Stir and simmer for 30 more seconds.
Add salt (if needed) and pepper to taste and serve hot.
Expert Tips and FAQ's
- Make sure that you buy a vegetarian Miso paste when shopping. There are different kinds of Miso available and you have to look for one without fish product.
- Tofu and other vegetables adds a layer of flavor to the soup. You could use as little or as much as you prefer.
- Serve the soup hot with a dash of soy sauce.
Calories: 92kcal | Carbohydrates: 16g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 655mg | Potassium: 117mg | Fiber: 2g | Sugar: 3g | Vitamin A: 376IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 1mg