Miso soup is a delightful Japanese dish that’s commonly served as an appetizer. When dining out at a Japanese establishment, I love getting a miso soup and a house salad before my veggie rolls.
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It’s warming and full of different textures and flavors. For vegans such as myself, there’s a lot of confusion around miso soup. In this post we’ll cover whether or not it’s traditionally vegan, give you an easy recipe, and point you to some of the best instant miso mixes.
5 Ingredient Vegan Miso Soup Recipe
Easy 5 Ingredient Vegan Miso Soup
- 1 tbsp red or white miso paste
- 2 cups water
- 1/3 block tofu - extra firm
- 2 tbsp dried wakame seaweed flakes
- 1 small green onion
- Add the miso paste to the water in a pot and put it on medium heat.
- As the water is heating, slice up 1/3 of a block of tofu into cubes and put to the side. Repeat this step for the green onion, cutting them into thin slices.
- Use a spoon or a whisk to dissolve the miso paste into the water once it has heated up a bit.
- Add the remainder of your ingredients and wait until the seaweed flakes have hydrated and expanded in the soup.
- By this time, the soup should be at a low boil and you can remove it from the heat and enjoy.
Hey, I’m Joey. I’ve been cooking since I was a little kid and love everything about it. You can find my writing about food, kitchen appliances (such as blenders) and much more. Thanks for stopping by!
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