Miso Vegetable Soup

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This thick and filling Miso Vegetable Soup can be a staple throughout the year simply by changing up the veggies you use. Try fresh in-season options like asparagus, green beans, or corn as the summer rolls by, or any of your favorite frozen veggies throughout the year.

vegan miso soup vegetable plant based recipe

Miso Vegetable Soup

By May 27, 2014

Ingredients

  • 12 cups - water
  • 2/3 cup - white miso
  • 1 16 oz pkg - frozen broccoli, cauliflower, and carrots
  • 1 10 oz pkg - buckwheat soba noodles (we used Eden Foods brand)
  • 1/4 14 oz pkg - tofu, water-packed, super firm, drained, patted dry, and cut into bite size cubes (for garnish)

Instructions

  1. Whisk together the water and miso in a large soup pot. Bring to a boil.
  2. Add the noodles and vegetables. Cook for about 10 minutes, or until the noodles are al dente.
  3. To serve: Ladle some of the broth and noodles into a bowl and garnish with a few of the tofu cubes.

Nutrition Information

Nutrition (per serving): 339 calories, 76% calories from carbohydrates, 17% calories from protein, 7% calories from fat, 5.7g fiber.

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