Vegan Miso Soup recipe

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Ingredients

1 (12 ounce) package firm tofu, diced into 1/2-inch pieces
3 teaspoons olive oil, divided
1 teaspoon ground black pepper
4 carrots, diced
1 large onion, chopped
½ cup sliced fresh mushrooms
4 large cloves garlic, minced
1 tablespoon ground turmeric
2 cups water
2 cups vegetable broth
¼ cup quinoa
1 bunch kale, chopped
¼ cup miso paste
1 red bell pepper, chopped
3 green onions, sliced

Nutrition Info

206.6 calories
carbohydrate: 28.1 g
cholesterol: : -
fat: 7.2 g
fiber: 5.7 g
protein: 11.2 g
saturatedFat: 1 g
servingSize: -
sodium: 651.9 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Coat tofu with 2 teaspoons olive oil and black pepper. Place on a baking sheet.

  2. Broil in the preheated oven, stirring occasionally, to lightly crisp tops and bottoms, 3 to 5 minutes.

  3. Heat remaining olive oil in a Dutch oven over medium-high heat. Add carrots and onion and stir-fry until tender, about 5 minutes. Add mushrooms, garlic, and turmeric. Stir in water, vegetable broth, and quinoa. Reduce heat and let simmer for 5 minutes. Add tofu and kale, cover, and let simmer for 3 minutes. Whisk in miso, turn off heat and stir in bell pepper and green onions. Serve immediately.

Recipe Yield

6 servings

Recipe Note

Interesting vegan take on miso soup, chock-full of vegetables.

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