Recipe from food blog, “My Darling Vegan”
This miso soup is super easy to make in just about 10 minutes with just a handful of ingredients.
Miso Soup is wildly versatile. Vegetables, spices, and proteins can be swapped out to make a different meal every time. Consider adding rice noodles for a heartier dinner soup.
Miso soup is good for you! It is packed with veggies, protein, and healthy fats and is vegan, gluten-free, and keto-friendly.
It is a hearty and cozy soup that is filling enough for a stand-alone meal, perfect for these cold winter days.
Serves 4
2 tbsp coconut or sesame oil
1 yellow onion, thinly sliced
4 garlic cloves, minced
2 tbsp fresh ginger, peeled and minced
8 large bok choy leaves sliced thin
12 ounces tofu, cubed
8 cups vegetable broth
2 tbsp. yellow miso
2 large handful of spinach
4 green onions, thinly sliced
In a small soup pot heat the coconut oil over medium heat. Add the onions and sauté until translucent and fragrant, about 8 minutes. Stir in the garlic and ginger and cook for another minute.
Add the bok choy and tofu, stirring to coat. Pour in the vegetable broth and ring to a boil then reduce heat and let simmer for 5 minutes, until bok choy has wilted. Stir in the miso, tofu, spinach, and green onions and remove from heat.
Serve immediately with hot sauce of choice and extra chopped green onions.
Love this! Thank you!