Lazy Vegan Miso Soup
There’s nothing quite like sitting down at a nice Thai or Japanese restaurant and sipping on a warm bowl of miso soup. It’s equally nice to enjoy this dish from the comforts of your own home, especially on a rainy or sick day when you want nothing more than to be curled up in sweatpants with a movie or a good book. Unfortunately, miso can often be misleadingly made with a soup base called dashi, which is a mixture of water, dried seaweed and fish flakes.
The good news is that this simple and delicious comfort food can be recreated as a vegan soup with very little effort. Typically, pair the soup with a nice, fresh Asian salad or vegan lettuce wraps.
When you’re feeling the blues or needing a little pick-me-up, just go to your fridge and use whatever vegetables and protein products you have on hand to fuel your miso.
- 1 pkg. Silken tofu, or whatever tofu you have on hand. Silken makes the miso more closely resemble the restaurant-style dish
- 2 large carrots, thinly sliced
- ¾ c. green onions, chopped
- 6 medium-large white mushrooms, sliced
- 2 TB miso paste. South River organic sweet white miso paste is one that can last for decades in your refrigerator.
- 2 large vegan bouillon cubes or 2 TB Better Than Bouillon paste. Follow instructions on container.
- 1 dash sea salt
- 4 – 6 c. water
First, slice your vegetables. Feel free to use whatever vegetables you like. Celery works well, as does seaweed, or any variety of mushroom.
Drain your tofu and cut into tiny cubes.
Fill a large pot with water and bring to a boil. Once your water is boiling, dissolve the miso paste in the water. Stir.
Add your vegetable broth or vegan bouillon. Stir.
Add carrots and/or other vegetables (not your green onions or mushrooms) and let all the ingredients reach a full boil again. This will soften your vegetables. Once your miso is to this point, bring to a simmer.
Just a couple of minutes before serving, add the green onions. sea salt, and mushrooms.
Then add the tofu.
Let ingredients cook for 2 -3 minutes to allow the flavors to mix together, and serve!
Makes 4 – 6 bowls.
Article excerpted from www.organicbugblog.com