Cold-kicking vegan miso soup
Slurping on this miso soup is soothing to the throat and body. It's brimming with mushrooms, bok choy, and garlic. It's a great light lunch. With the optional tofu, it becomes a generous serving for one. (You may have leftovers!)
Servings: 1 people
- 1 teaspoon organic canola oil or other neutral flavored 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 organic canola 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.
If you'd rather use water-packed tofu, simply drain it from the package first. If you'd like it to be firmer, press it first. Here's how to press tofu.
Calories: 152kcal | Carbohydrates: 12g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Sodium: 884mg | Potassium: 471mg | Fiber: 2g | Sugar: 4g | Vitamin A: 340IU | Vitamin C: 8.4mg | Calcium: 49mg | Iron: 1.9mg