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Vegan Miso Soup
Vegan Miso Soup
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Hearty vegan miso soup with veggies, tofu, and quinoa for a delicious and comforting meal.
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
  • 0.5 cup sliced fresh mushrooms
  • 4 large cloves garlic, minced
  • 1 tablespoon ground turmeric
  • 2 cups water
  • 2 cups vegetable broth
  • 0.25 cup quinoa
  • 1 bunch kale, chopped
  • 0.25 cup miso paste
  • 1 red bell pepper, chopped
  • 3 green onions, sliced
Instructions:
  • Preheat the broiler with the oven rack positioned 6 inches below the heat source. Toss tofu with 2 teaspoons of olive oil and black pepper, then spread on a baking sheet.
  • Place in the hot oven and stir occasionally to achieve a light crisp on both sides, for 3 to 5 minutes.
  • In a Dutch oven over medium-high heat, sizzle carrots and onion until tender, about 5 minutes. Toss in mushrooms, garlic, and turmeric. Pour in water, vegetable broth, and quinoa. Simmer on low for 5 minutes. Drop in tofu and kale; cover and simmer for an extra 3 minutes. Whisk in miso, then switch off heat. Gently fold in bell pepper and green onions. Serve promptly.

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