Japanese Vegetable Miso Soup
This is a quick and easy vegan Japanese miso soup recipe and it's filled with veggies. Add some noodles to the soup for a filling meal.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2cups tomatoes (diced)
- ¼cup sesame oil
- 1leek (sliced)
- 1 ½cups shiitake mushrooms (sliced)
- 6cups vegetable broth
- 2tbsp. diced wakame seaweed or other seaweed
- 1package silken soft tofu (cubed)
- 1tbsp. soy sauce
- 3tbsp. miso
- 2scallions or green onions (sliced)
Instructions
Step 1
In a large pot, sauté the tomatoes, leek, and mushroom for 1 to 3 minutes.Step 2
Add the vegetable broth and seaweed and bring to a slow simmer. Add the tofu, soy sauce (or the gluten-free tamari or Nama Shoyu if you're doing the gluten-free version), and the miso and scallions and reduce the heat to low.Step 3
Stir well to dissolve and mix the miso.Step 4
Allow to cook for at least 8 more minutes over low heat.