Vegan Miso Soup with Tofu, Seaweed, & Veggies
The recipe is plant-based and gluten-free.
Equipment
Ingredients
- 12 cups veggie broth.
- 6 tbsp miso.
- 1 block tofu (extra-firm, cubed)
- 2 cups fresh spinach
- 2 cups bok choy (chopped)
- 1/2 cup dried seaweed (soaked & drained)
- 4 green onions (sliced)
- 1 tsp grains of paradise (ground)
- 1 1/2 tsp pink salt.
- 1 tsp black pepper.
- 2 tbsp nutritional yeast.
- 1 tsp garlic powder.
- 1 tbsp Bragg Liquid Aminos.
- 1 tsp tamari
- 1 tsp turmeric.
- 1 tsp ginger grated
Instructions
- In a large pot, heat the veggie broth over medium heat.
- Add the chopped bok choy and simmer for about three minutes.
- Stir in the tofu, spinach, and soaked seaweed, cooking for another three minutes.
- In a small bowl, mix the miso paste with a little warm broth until smooth, then stir it into the soup.
- Add the grains of paradise, pink salt, black pepper, nutritional yeast, garlic powder, liquid aminos, turmeric, and ginger.
- Simmer on low for another 5 minutes (do not boil), then stir in the green onions before serving.
- Add organic mushrooms during step three if desired.
Nutrition
Calories: 70kcal
Tried this recipe?Let us know how it was!
As an Amazon Associate, we earn commissions from qualifying purchases.