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.
Servings: 2 bowls
Calories: 261kcal
Ingredients
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
Instructions
For Dashi Broth
- Bring water to a boil. Add kombu and let simmering for 20 minutes. Remove the kombu. Add dried mushrooms and let simmer to 15 minutes. Remove and reserve the mushrooms.
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.
Video
Notes
*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.
Nutrition
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
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