- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 456.1
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 2,561.3 mg
- Total Carbs: 93.7 g
- Dietary Fiber: 12.2 g
- Protein: 13.2 g
Vegan Vegetable Miso SoupSubmitted by: ABERKSON
IntroductionMade this for the 1st time today and it was so good. Made this for the 1st time today and it was so good.
2 Cups Water
2 Cubes any Vegan Boullion
1 PKG of Udon Noodles (2 servings per pkg)
1 Cup Sliced Carrots
1 Cup Sliced Celery
1 Cup Cauliflower, cut into bite size pieces
1 Cup, Mushrooms, fresh, pieces or slices , (Buttons, Shitake, Oyster) mix or one of a kind
1/2 Cup, Scallions, raw, chopped or sliced
2 TBSP White Miso
You can also add Tofu to give it more protein. I was going to do that but I forgot!!
Also you can switch out some of the veggies listed with either Kale, Cabbage, Baby Bok Choy! Whatever your favorites are.
Spray your pot with Canola Cooking Spray.
Put all of the veggies in and saute until they start to turn translucent. (i.e. the onions)
Add the 2 cups water w/bouillon at this point and bring to a boil
Lower to a simmer and add the 2 tbsp of miso. Keep on simmer for 5 minutes and then serve. So Yummy!!
Serving Size: One Pot Soup for Two
Number of Servings: 1
Recipe submitted by SparkPeople user ABERKSON.