Vegan Red Miso Soup
If your looking for an amazing health-benefitting soup, then this Vegan Red Miso Soup is just what you're looking for. Ready in under 30 minutes.
Prep Time5 minutes mins
Cook Time40 minutes mins
Total Time45 minutes mins
Course: Breakfast, Main Course, Soup
Cuisine: Asian, Japanese
Diet: Vegan, Vegetarian
Servings: 2 bowls
Calories: 261kcal
For the Dashi Broth
- 4 cups water
- 1 oz dried kombu
- 5 dried mushrooms (shiitake or porcini)
For Red Miso Soup
- 1 large carrot, thinly sliced
- 1 block extra firm or super firm tofu
- 1 tablespoon sesame oil
- ½ cup green onions, sliced
- 3 cloves garlic, thinly sliced
- 2 tablespoon red miso
- 2 leaves fresh kale, destemmed and chopped
- black sesame seeds, optional
For the Red Miso Soup
You should have roughly 2 ½ cups of liquid remaining. Add in sliced carrots and cook for 3 minutes. Add in tofu cubes and cook for 3-5 minutes or until carrots have softened.
While that's cooking, into a skillet, add sesame oil and once heated add green onions, stirring frequently. Add in the garlic, and continue to cook for 1 minute. Then add the reserved mushrooms and saute for another minute. Remove from heat.
Into a bowl, add one cup of broth with 1 tablespoon red miso and whisk together. Add in some of the kale* and some of the cooked vegetables. Top with black sesame seeds if desired.
*If you prefer kale to be more wilted, you can add into the pot when you add the tofu.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Serving: 1bowl | Calories: 261kcal | Carbohydrates: 19g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 875mg | Potassium: 762mg | Fiber: 5g | Sugar: 6g | Vitamin A: 11989IU | Vitamin C: 62mg | Calcium: 292mg | Iron: 5mg