Best 4 Vegetarian Miso Soup Recipes
Are you a vegetarian looking for a delicious and nutritious soup recipe? If so, then look no further than vegetarian miso soup! This traditional Japanese dish is packed with flavor and umami, and it's also incredibly healthy. With its simple ingredients and easy-to-follow instructions, this soup is perfect for busy weeknights or lazy weekends. Plus, it's a great way to get your daily dose of vegetables. So if you're looking for a warming and satisfying soup that's also good for you, then give vegetarian miso soup a try.
Here are our top 4 tried and tested recipes!
MISO VEGETABLE SOUP
Tofu, rice and plenty of vegetables transform miso soup from a light accompaniment into a dish that's substantial enough to leave you feeling satisfied.
Provided by EatingWell Test Kitchen
Categories Healthy Miso Soup Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Bring 2 cups water and rice to a boil in a large saucepan over high heat. Cover, reduce heat to a gentle simmer and cook until the rice is just tender, 12 to 15 minutes.
- Add stir-fry vegetables to the pot, increase heat to high and bring to a boil. Cook until the vegetables are heated through, stirring occasionally, 2 to 3 minutes. Add tofu and cook until heated through, about 2 minutes. Remove from the heat.
- Combine miso and the remaining 3 tablespoons water in a small bowl and stir to dissolve. Add the miso mixture, scallions, vinegar and sugar to the soup and stir to combine.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 26.1 g, Fat 4.4 g, Fiber 3.6 g, Protein 17.8 g, SaturatedFat 0.7 g, Sodium 773.5 mg, Sugar 6.2 g
VEGETARIAN MISO SOUP
This is a delicious cloudy broth like the kind served in Japanese restaurants, with diced tofu and seaweed. Adapted from the Everything Vegetrian Cookbook.
Provided by Sharon123
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring the stock and kombu to a boil n a soup pot. Cover, remove from heat and let stand 5 minutes. strain; stir in soy sauce.
- In a mixing bowl, mix about 1/4 cup of the warm stock into the miso paste with a wire whisk until the miso is dissolved.
- Pour this mixture back into the remaining stock. Place scallions, diced tofu, and wakame seaweed into four bowls.
- Gently ladle soup into the bowls. Enjoy!
Nutrition Facts : Calories 13.2, Fat 0.6, SaturatedFat 0.1, Sodium 86.7, Carbohydrate 0.9, Fiber 0.3, Sugar 0.3, Protein 1.5
EASY VEGETARIAN MISO SOUP
Steps:
- Gather the ingredients.
- Bring the water to a slow simmer in a medium pot and add the shredded seaweed. Allow the seaweed to simmer for at least 5 to 6 minutes.
- Reduce the heat to very low and add the miso, scallions, tofu, and soy sauce, if using. Stir until the miso is well dissolved. It's best not to boil the miso, as this will ruin some of its healthy properties, as well as change the flavor of the soup.
- Ladle into bowls, serve hot, and enjoy.
Nutrition Facts : Calories 83 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, Sodium 872 mg, Sugar 2 g, Fat 3 g, ServingSize 4 servings, UnsaturatedFat 0 g
VEGAN MISO SOUP
Interesting vegan take on miso soup, chock-full of vegetables.
Provided by Stephanie Wiebe Meismer
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
- Broil in the preheated oven, stirring occasionally, to lightly crisp tops and bottoms, 3 to 5 minutes.
- 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.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 28.1 g, Fat 7.2 g, Fiber 5.7 g, Protein 11.2 g, SaturatedFat 1 g, Sodium 651.9 mg, Sugar 6.1 g
Tips:
- Use high-quality dashi: Dashi is the foundation of miso soup, so it's important to use a good quality one. You can make your own dashi or use a store-bought dashi powder or granules.
- Choose the right miso: There are many different types of miso, each with its own unique flavor. For a classic miso soup, use a white or yellow miso. If you're looking for a more complex flavor, try a red or brown miso.
- Add your ingredients at the right time: The order in which you add your ingredients to the soup is important. First, add the dashi and miso, then add the vegetables and tofu. Finally, add the wakame seaweed and green onions.
- Don't boil the soup: Miso soup should be simmered, not boiled. Boiling the soup will destroy the delicate flavor of the miso.
- Serve immediately: Miso soup is best served immediately after it's made. The longer it sits, the more the flavor will fade.
Conclusion:
Miso soup is a delicious and healthy soup that is easy to make at home. With a few simple ingredients and a little bit of time, you can create a bowl of miso soup that is both flavorful and satisfying. So next time you're looking for a quick and easy meal, give miso soup a try. You won't be disappointed.
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