Miso is a fermented soybean paste that serves as a staple in Japanese cooking. Salty, savory, and a little bit nutty, it’s used to add flavor to a wide variety of traditional recipes. One of the most popular, and, dare we say, our favorite, is miso soup, a brothy soup typically prepared with tofu, seaweed, and plenty of green onion. Many restaurants prepare their miso soups with stock made from dried fish, but if you prefer to avoid animal products, you can easily make your own vegan version at home and even add veggies for extra nutrition. Here’s our go-to recipe.
Ingredients:
- 4 cups vegetable broth
- 2 tablespoons miso paste
- 1 cup silken tofu, cubed
- 1 cup sliced mushrooms (shiitake, button, or any variety you prefer)
- 1 cup carrots, shredded
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 sheet nori seaweed, torn into small pieces
Instructions:
- Wash and chop the mushrooms, carrots, and green onions.
- In a large pot, heat a tablespoon of oil over medium heat. Add garlic and sauté for about 1 minute until fragrant. Add mushrooms and carrots and sauté for an additional 3-5 minutes until the vegetables start to soften.
- Pour in the vegetable broth and bring the mixture to a simmer. Reduce heat to low.
- Carefully add the tofu to the simmering broth. Allow it to cook for about 3-5 minutes until heated through.
- In a small bowl, whisk together the miso paste with a ladle of hot broth until all of the paste is dissolved. Add the miso mixture back to the pot and stir well.
- Add soy sauce and sesame oil to the pot, adjusting the seasoning to taste.
- Add the green onions and torn pieces of nori and simmer for an additional 2-3 minutes.
- Ladle the miso soup into bowls and serve hot. Enjoy!
