Vegan Veggie Miso Soup
A super simple vegan vegetable soup, great for a cold winter day. This miso broth soup is loaded with veggies: shallots, daikon radish, carrots, mushrooms, bok choy, and peas. Plus it has tofu for extra protein. Yum!
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: Healthy
- Diet: Vegan
Ingredients
Scale
- 4 cups of water
- 1/2 cup of mellow white miso paste
- 1 shallot, peeled and thinly sliced
- 1 daikon radish, chopped
- 1 carrot, chopped
- 2 cups of mushrooms (trumpets or shiitakes), sliced
- 1 baby bok choy
- 1/2 cup of extra-firm tofu, cubed
- 2 ramen noodle cakes ( (Lotus foods millet and brown rice ramen)
- 1/2 cup of frozen peas
Instructions
- Add water and miso paste to a 3-quart pot. Whisk until the miso paste is mixed.
- Add shallot, daikon radish, carrot, and mushrooms. Cook for about 8 minutes on high.
- Add bok choy, tofu chunks, and ramen. Turn heat down to low and cook until ramen noodle cakes start to break apart approximately 2-4 minutes.
- Add the frozen peas.
- Serve hot with chopsticks and a soup spoon.
Find it online: https://www.bowlofyum.com/2020/07/vegan-veggie-miso-soup/