Meal-Sized Miso Soup- Vegan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 Cups vegetable broth + 2 cups water1T soy sauce1T miso paste (Whichever type you prefer, I like mugi miso, with is made with soybeans and barley)1 small carrot, sliced thinly1/2 red pepper, sliced into thin rings2 scallions, sliced4 large button mushrooms, sliced1 cup rice noodles, soaked and drained
1. Soak your rice noodles in hot water until done then drain them and set aside.
2. Bring your vegetable stock to a simmer and add the vegetables, until they're tender-crisp (Leave the scallions out)
3. Put miso into a small bown and add a ladle full of broth to it to dissolve. Stir this mixture back into your soup pot, but do not boil it- this destroys both the flavor and the healthy attributes of miso
4. Divide rice noodles into 2 large bowls, and pour soup over top.
5. sprinkle scallions over top and serve with chopsticks and porcelain spoons
Most miso soup recipes call for cubed tofu, but I leave it out, simply becuase I don't like it. Feel free to make any substitutes to make it fit your palate.
Number of Servings: 2
Recipe submitted by SparkPeople user MISSVYKY.
2. Bring your vegetable stock to a simmer and add the vegetables, until they're tender-crisp (Leave the scallions out)
3. Put miso into a small bown and add a ladle full of broth to it to dissolve. Stir this mixture back into your soup pot, but do not boil it- this destroys both the flavor and the healthy attributes of miso
4. Divide rice noodles into 2 large bowls, and pour soup over top.
5. sprinkle scallions over top and serve with chopsticks and porcelain spoons
Most miso soup recipes call for cubed tofu, but I leave it out, simply becuase I don't like it. Feel free to make any substitutes to make it fit your palate.
Number of Servings: 2
Recipe submitted by SparkPeople user MISSVYKY.
Nutritional Info Amount Per Serving
- Calories: 158.5
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,707.0 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 3.2 g
- Protein: 4.1 g
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