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PLANT BASED MISO SOUP WITH TOFU

This plant-based version of miso soup has everything--vegetables, protein from miso and tofu, wonderful flavors and textures. It can be eaten as a meal or as a side dish. Change the flavor by adding rice vinegar, garlic and ginger, if desired. My Japanese mother ate a version of this soup every day, using whatever fresh vegetables she had on hand.

CategoryBlue Zone Recipes, Japanese, Plant-Based Recipes, Soups, Tofu

Total Time18 Min

DifficultyEasy

Yields4 servings

PLANT BASED MISO SOUP WITH TOFU

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • 5 cups water or homemade vegetable broth
  • 1 tsp takii (mushroom stock powder) or ground dried shiitake mushrooms
  • 1 cup vegetables: Choose one or more-- 1/2 cup thinly sliced mushrooms, 1/2 cup corn, 1/2 cup sliced snow peas, 1/2 cup julienne carrots, 1/2 cup cubed sweet or white potatoes, 1/2 cup chopped onions, 1/2 cup sliced green beans, 1/2 cup peas, 1/2 cup diced zucchini, 1/2 cup sliced cabbage
  • 1 tbsp dried wakame seaweed, rehydrated in cold water
  • 7 oz soft tofu (1/2 block), drained and cut into 1/2 inch cubes
  • 3 tbsp shiro miso (white) or a combination of red and white miso,
  • 2 scallions, white and green parts thinly sliced1 tablespoon dried wakame, soaked in cold water for 2 minutes, then drained
  • 1 tbsp rice vinegar (optional)
  • 1 tsp grated ginger (optional)
  • 1 tsp minced garlic (optional)

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  1. Bring the water or vegetable stock to a boil. Add the takii or shiitake mushroom powder, is using. Add at least 1 cup of vegetables and reduce to a simmer. Cook vegetables for 3 minutes. (Add rice vinegar, ginger and garlic, if using.) In the meantime, mix the 3 tablespoons of miso paste with 1/4 cup of the heated stock from the pot. Add this mixture to the simmering stock and vegetables. Add the tofu and cook for 30 seconds. Drain the wakame, (squeeze it to remove excess water and chop it into 1/2 inch pieces) and add it and the scallions and cook for another 30 seconds. Remove the pot from the heat and serve. Sprinkle with more thinly sliced scallions and shichimi togarashi (7 spice pepper powder).

  2. Serve with a bowl of brown rice or add some brown rice into the soup.

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