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Tofu Miso Soup (Vegan)

A delicious flavorsome soup loaded with beneficial nutrients to keep you feeling great and energized. Using only Non-GMO 100% certified Organic products, this dish is quick, easy and a perfect lunch or dinner option.

Course Dinner, Lunch, Soup
Cuisine Dairy Free, Grain Free, Japanese, Refined Sugar Free, Vegan
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Author Wellness with Taryn

Ingredients

Miso Paste

  • 3 Tsp Miso Paste - ensure it's 100% Organic and Non GMO
  • 1/3 Cup Water

Soup

  • 150 g Tofu - ensure it's 100% Organic and Non GMO
  • 1 Head Shanghai/Baby Bok Choy
  • 1 Medium Carrot - julienned
  • 1 Large Stalk of Celery - de-veined and diced
  • 10-12 Mushrooms of your choice - I used brown
  • 5-10 g Seaweed - preferably wakame
  • 2 TBS Fresh Ginger - finely diced
  • 1/2 Head Broccoli - cleaned and rinsed
  • 2-3 Spring Onions - finely sliced on the diagonal
  • 2 Cups Water

Instructions

  1. Add the 1/3 cup water to a small mixing bowl. Add the miso paste and whisk until a smooth sauce has formed. Keep this aside to add right at the end.

  2. Bring 2 Cups of water to the boil in a sauce pan.

  3. Add the ginger, spring onions and seaweed to the pan and cook for about a minute. 

  4. Add the broccoli and mushrooms and cook for a further 2 minutes.

  5. Add the bok choy, carrots and celery and tofu and cook for a further 2-3 minutes, adding more water if you feel it's necessary.

  6. Remove from heat and allow to cool for about a minute. Stir in the whisked miso sauce, and serve. 

Recipe Notes

Ensure your soy products are 100% Organic and Non GMO