Vegan miso soup with mushrooms
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
Calories: 157kcal
Ingredients
- 1 teaspoon avocado oil or other neutral flavored oil, divided
- 1 cup sliced mushrooms cremini, button, shiitake, or a mixture
- Pinch of salt
- 2 cloves garlic minced
- 5 stalks baby bok choy sliced thin
- 1 ½ cups water
- ½ teaspoon tamari
- 3 ounces super firm tofu from vacuum packaging, cut into small cubes (optional)
- 1 Tablespoon white miso paste
- 1 scallion sliced thin
Instructions
- Bring a small to medium sized soup pot to a medium heat with ½ teaspoon 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.
Notes
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.
Nutrition
Calories: 157kcal | Carbohydrates: 12g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 884mg | Potassium: 535mg | Fiber: 2g | Sugar: 4g | Vitamin A: 357IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 2mg
