Vegan Miso Soup recipe
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Ingredients
- 1 (12 ounce) package firm tofu, diced into 1/2-inch pieces 3 teaspoons olive oil, divided 1 teaspoon ground black pepper 4 carrots, diced 1 large onion, chopped ½ cup sliced fresh mushrooms 4 large cloves garlic, minced 1 tablespoon ground turmeric 2 cups water 2 cups vegetable broth ¼ cup quinoa 1 bunch kale, chopped ¼ cup miso paste 1 red bell pepper, chopped 3 green onions, sliced
Nutrition Info
- 206.6 caloriescarbohydrate: 28.1 gcholesterol: : -fat: 7.2 gfiber: 5.7 gprotein: 11.2 gsaturatedFat: 1 gservingSize: -sodium: 651.9 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Vegan Miso Soup
Directions
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Coat tofu with 2 teaspoons olive oil and black pepper. Place on a baking sheet.
Broil in the preheated oven, stirring occasionally, to lightly crisp tops and bottoms, 3 to 5 minutes.
Heat remaining olive oil in a Dutch oven over medium-high heat. Add carrots and onion and stir-fry until tender, about 5 minutes. Add mushrooms, garlic, and turmeric. Stir in water, vegetable broth, and quinoa. Reduce heat and let simmer for 5 minutes. Add tofu and kale, cover, and let simmer for 3 minutes. Whisk in miso, turn off heat and stir in bell pepper and green onions. Serve immediately.