Prep Time: 10 minutes
Cook Time: 20 minutes
So I’m trying out some international vegan recipes this week, and I want to share them! When I visited Japan I had an opportunity to try different kinds of Miso Soup on multiple occasions. Miso Soup is a traditional Japanese dish with a plethora of variations. While I personally find all of the Miso Soup varieties quite tasty and healthful, I tend to prefer the versions that are lower in salt. The soup has a distinct flavor, and it does not take ages to make. So if you’re a busy person, then do not despair! You’ll be enjoying an international vegan dish at home in no time.
This particular recipe comes with a lot of additional options. If you don’t like a lot of salt, then try using unsalted vegetable broth or creating your own. I like adding a spicy kick to meals, so I tend to sprinkle Cayenne Pepper into all of my soups. I also have low iron, so I like to add spinach to a lot of my dishes. You could also add green peas, carrots, onions, or a host of other veggies to make this recipe your own. Try this one out and let me know what you think!
o 5 cups of vegetable broth
o 6 ounces of cubed tofu, drained
o 3 teaspoons of grounded ginger
o 1 crushed garlic clove o 3 tablespoons of miso seasoning
o 1 teaspoon of soy sauce (I like the low-sodium version)
o 3 ounces spinach, cleaned and shredded
1. Boil vegetable broth in a boiler. Reduce heat to medium. Add ginger and garlic (if you're adding onions, this would be a good time). Simmer for about 10 minutes.
2. Add your miso. Stir until the mixture dissolves.
3. Add soy sauce, spinach, and tofu. Simmer for around 6 minutes, or until the spinach is tender.
Your soup will taste the best if it is served right away! Enjoy!
*Image courtesy Flickr creative commons.