Vegan miso soup is soothing to the throat and body. It’s brimming with mushrooms, bok choy, and garlic. Ready to go in about 15 minutes.
I spent a good deal of time on Sunday and Monday cuddling a bag of frozen peas.
“Wow,” you might be thinking. “I knew vegans liked vegetables, but that’s a bit over the top.”
No, I haven’t replaced my teddy bear with garden peas. What happened was that after several days of a cold with coughing, my body decided to call uncle.
I coughed one too many times and pulled a muscle in my rib area. Sitting up, laying back, and of course, coughing, caused a lot of pain.
Enter frozen vegetables (for a cool pack), lozenges (for a cool throat), and lots of liquid (for a cool recovery). I’ve been doing what I can to keep my body moving forward and keep any coughing to a minimum.
You know how it is when you’re not feeling your best – warm, soothing liquid on the throat eases the pains.
I have to admit that one of the first days of my cold, I was really wishing that I still kept cans of soup in the cupboard.
There are plenty of vegan soups out there, but I like my own homemade soups so much more. Canned soup is something I just never have on hand.
Vegan miso soup
Luckily, vegan miso soup is almost as fast. A big bowl of soup for one comes together in around 15 minutes, and I always have white miso paste in the fridge.
I sauté a couple cloves of garlic, add sliced baby bok choy, and lots of mushrooms.
(Feel free to use cremini, button, shiitake, or a mixture of all three.)
Once I was feeling a little more like myself, I started adding small cubes of tofu to it for extra staying power. But feel free to omit it, if you’re feeling more like sipping than chewing.
After the soup is warm, stir through a spoonful of miso until it has disintegrated into the soup. You don’t want to overcook the miso and kill the good bacteria in it.
This tasty, mild, and soothing soup is sure to help what ails you. It’s certainly helped me.
(If you’re looking for another good under-the-weather soup, vegan potsticker soup also fits the bill.)
I’m almost ready to bid adieu to the peas and let them return to their role in fried rice and samosas. Teddy will be so relieved.
Cold-Kicking Vegan Miso Soup
- 1 teaspoon extra virgin olive oil divided
- 1 cup sliced mushrooms cremini, button, shiitake, or a mixture
- Pinch salt
- 2 cloves garlic minced
- 5 stalks baby bok choy sliced thin
- 1 1/2 cups water
- 1/2 teaspoon tamari
- 3 ounces super firm tofu from vacuum packaging, cut into small cubes (optional)
- 1 Tablespoon white miso paste
- 1 scallion sliced thin
- Bring a small to medium sized soup pot to a medium heat with 1/2 teaspoon extra virgin olive oil. Add mushrooms and a pinch of salt. Allow the mushrooms to soften and release their liquid. Stir occasionally.
- After a couple of minutes, move the mushrooms to the side of the pot. Add the remaining half teaspoon of oil, and sauté the garlic in it until fragrant.
- Add the baby bok choy and sauté it a minute or so, until it the leaves have just wilted.
- Add the water, tamari, and cubed tofu (if using). Bring soup to a simmer.
- Stir in the white miso paste until it dissolves. Taste soup and see if it needs additional tamari or miso and add if necessary.
- Move soup to a bowl and garnish with scallion. Serve immediately.