| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 130 | 6g | 1g | 13g |
| sugars | fibre | protein | salt |
| 3g | 3g | 10g | 2.0g |
Why I Love Taiwanese Vegan Miso Soup with Vegetables
There’s something undeniably comforting about a bowl of Vegan Miso Soup with Vegetables that warms you from the inside out, much like the comforting embrace of a loved one on a cold Colorado night. While my culinary background is steeped in hearty mountain fare and outdoor-inspired dishes, this Taiwanese recipe is proof that my palette is definitely far-reaching. This soup, in particular, is a nod to the versatile, vibrant and nutritious cooking of East Asia, and the very essence of umami that it’s famous for.
Main Ingredients Paired to Perfection
Where do I begin to explain the magic that comes together in this dish? With layers of flavor built from a base of vegetable broth and miso paste, every spoonful is a delightful experience. The tofu adds a subtle, satisfying texture, perfectly complementing the mixture of vegetables that include carrots, mushrooms, and bok choy. The kale or spinach brought in a bit of bite and added color, which is simply beautiful against the backdrop of miso-infused broth.
Flavors that Trascend Borders
What I really enjoy about this Vegan Miso Soup with Vegetables is that it incorporates so many different elements but remains harmonious and comforting. The soy sauce and sesame oil lend a unique depth of flavor, while the ginger and garlic give it just the right amount of kick. The strips of nori seaweed stamp an authentic umami flavor and textures and the finish of sesame seeds helps put all the focus on the incredible ingredients within the soup.
As someone experienced in preparing trout and venison dishes, creating a vegan soup that captures such complexity is a satisfying challenge. It’s a balance reminiscent of the Asian flair incorporated by my favorite chef, Nigel Slater, who has a knack for drawing out robust flavors from the simplest ingredients. Of course, you don’t have to be Nigel Slater to create this soup.
Whether enjoyed as a light lunch, starter for dinner, or a restorative dish on a chilly day, the Vegan Miso Soup with Vegetables captures the best of vegetarian cuisine in an inviting and wholesome way.
What You’ll Need
- 8 cups of vegetable broth
- 1 cup of water
- 4 tablespoons of miso paste
- 1 cup of cubed tofu, preferably firm
- 4 tablespoons of soy sauce
- 1 teaspoon of sesame oil
- 3 green onions, chopped
- 2 cloves garlic, minced
- 2 cups of chopped vegetables (such as carrots, mushrooms, and bok choy)
- 1 cup of chopped kale or spinach
- 1 sheet of nori seaweed, cut into strips
- 1 tablespoon of minced ginger
- Sesame seeds for garnish (optional)
Method
Step One
Combine the vegetable broth and water in a large soup pot and bring to a simmer over medium heat.
Step Two
Lower the heat to medium-low and add the miso paste to the broth. Stir well to dissolve the miso and incorporate fully into the broth.
Step Three
Add the chopped tofu to the pot and allow it to cook in the broth for about 5 minutes.
Step Four
Meanwhile, in a separate pan, heat the sesame oil over medium heat. Add the green onions, garlic, minced ginger, and chopped vegetables. Sauté until the vegetables are softened, about 7-10 minutes.
Step Five
Add the sautéed vegetables to the soup pot and mix well to combine. Add the soy sauce to the pot and stir.
Step Six
Add the chopped kale or spinach and the sliced nori seaweed to the pot. Allow the soup to simmer for about 10 more minutes, so all the flavors can combine.
Step Seven
Once the soup is done simmering, serve hot. Optionally sprinkle each serving with a bit of sesame seeds for garnish just before serving.
