Vegan Miso Soup
Serves 610 mins prep15 mins cook
I love making this Vegan Miso Soup when I need something warm, nourishing, and easy. It comes together in just 30 minutes with tender mushrooms, crisp bok choy, carrots, tofu, and hearty noodles, all simmered in a rich miso broth with garlic and soy sauce for deep, savory flavor!
6 servings
What you need
Instructions
1 Mix 1/2 cup of the water (make sure it is warm) with the miso paste until the miso is dissolved. Set aside. 0 Saute garlic in sesame oil or water in a soup pot over medium heat until soft, about 2-3 minutes. 2 Add the soy sauce/tamari, mushrooms, carrots, bok choy, and onions into the pot. Cook until the veggies are softened, about 5 minutes. 3 Add the rest of the water and tofu (if using). Bring to a boil, about 5 minutes. 4 Add in the water miso mix, noodles and spinach (if using). Cook until spinach is wilted, about 2 minutes. 5 Serve hot!View original recipe