15 minute vegan miso soup

This recipe is super useful because it is so versatile and adaptable! There is no need to stick to the ratios I have listed in the ingredients section (unless you just want to). Note: If you are strictly vegan, make sure you check the ingredients listed on your miso paste and veggie broth as different companies may include non-vegan products!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the vegetable broth over the stove in an appropriately sized pot.

Step 2

While the broth is beginning to heat up, break up the seaweed sheets into small squares (roughly 1in x 1in) and add to pot. Chop the vegetables to your liking and add to pot. Stir occasionally.

Step 3

Cut your tofu into small cubes (roughly 3/4 in). After vegetables have simmered for 3-5 minutes, add in tofu and cook for 3-5 more minutes.

Step 4

While tofu is cooking, mix the miso paste with equal parts water to form a smooth mixture. This will prevent clumps of miso in your soup. Note: I use the bowl and spoon that I intend to eat with for this step to prevent unnecessary dirty dishes!

Step 5

Remove the soup from the heat and stir in miso mixture. Taste and adjust salt to taste.

Step 6

Ladle/pour into a bowl and enjoy warm!