Name: Vegan Miso Soup
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Firm tofu, diced into 1/2-inch pieces - 1 (12 ounce) package; Olive oil, divided - 3 teaspoons; Ground black pepper - 1 teaspoon; Carrots, diced - 4; Onion, chopped - 1 large; Sliced fresh mushrooms - ½ cup; Garlic, minced - 4 large cloves; Ground turmeric - 1 tablespoon; Water - 2 cups; Vegetable broth - 2 cups; Quinoa - ¼ cup; Kale, chopped - 1 bunch; Miso paste - ¼ cup; Red bell pepper, chopped - 1; Green onions, sliced - 3

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Miso Soup

1. Firm tofu, diced into 1/2-inch pieces - 1 (12 ounce) package

2. Olive oil, divided - 3 teaspoons

3. Ground black pepper - 1 teaspoon

4. Carrots, diced - 4

5. Onion, chopped - 1 large

6. Sliced fresh mushrooms - ½ cup

7. Garlic, minced - 4 large cloves

8. Ground turmeric - 1 tablespoon

9. Water - 2 cups

10. Vegetable broth - 2 cups

11. Quinoa - ¼ cup

12. Kale, chopped - 1 bunch

13. Miso paste - ¼ cup

14. Red bell pepper, chopped - 1

15. Green onions, sliced - 3

How to cook deliciously - Vegan Miso Soup

1. Stage

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.

2. Stage

Broil in the preheated oven, stirring occasionally, to lightly crisp tops and bottoms, 3 to 5 minutes.

3. Stage

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.