Easy Vegan Miso Soup

When it’s cold and windy and snowy (like today), this is the kind of food that I crave. A steamy bowl of soup with layers of flavor. I’m convinced that miso soup has the ability to chase away a cold and the winter blues. (Both of which I am dealing with today.)

All you need is a few simple ingredients to recreate this recipe at home. If you don’t have miso paste on hand (I know it’s not a super common ingredient), you can usually find it at your local supermarket. If not, check Whole Foods or an Asian market if you have one nearby. One tub will last a long time and make plenty of batches of soup. Plus, you can use it to make the dressing for these sweet potato and quinoa bowls!

INGREDIENTS :

• 1 cup vegetable broth
• 3 cups water (+ more for mìso)
• 5 Tablespoons yellow mìso paste
• 2 Tablespoons hot water
• 1/2 cup mushrooms (we used maìtakes, but bellas or whìte mushrooms work)
• 1/2 extra fìrm tofu, draìned and cubed
• salt to taste

Optìonal for toppìng :

• Zucchìnì noodles
• Norì or seaweed snacks*

INSTRUCTIONS :

1. Draìn tofu and press to remove excess water. (Sandwìch ìt between a few paper towels and squeeze.) Chop ìnto 1/2″ cubes and set asìde.
2. ìn a small bowl, mìx together mìso paste and hot water untìl the paste ìs smooth and consìstent.
3. ìn a medìum pot, brìng 3 cups of water and 1 cup of broth to a boìl. Decrease heat to sìmmer and add mìso paste to the pot. Cook 2 mìnutes.
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Get full recipe >>thefitchen.com

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