Japanese Vegetable Miso Soup Recipe

rasoimenu:

Traditional Japanese vegetable miso soup recipe that is a clear vegetable soup of bean paste flavor. This is an easy vegan soup filled with vegetables. This soup is very healthy and light to eat. It’s a perfect for starters.

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Read More - http://goo.gl/QylKT7

im-horngry:

Vegan Miso Soup - As Requested!

im-horngry:

Vegan Miso Soup - As Requested!

im-horngry:

Vegan Miso Soup - As Requested!

im-horngry:

Vegan Miso Soup - As Requested!

fastfoodsforimprov:

Miso Soup
Fermented miso’s probiotics are great for the digestive tract. Wakame (the type of seaweed used in miso soup, which I found out after a failed attempt with nori) is great for the skin with vitamins A, C, E and K. And tofu has protein! I also add mushrooms to mine for vitamin D. Take 5 minutes to make this soup and you’ll be a walking daily vitamin.
Serves: 2
Equipment: Pot
Time: 7 min
Savings (as compared to Seamless): $1
2 C water
2 Tbsp miso
1/3 block tofu (cubed)
Small handful dried wakame
3-4 button mushrooms (or whatever you like)
Sauté mushrooms in a pan with a small amount of oil. Meanwhile, bring water to a boil, then add the tofu, wakame, and mushroom Simmer for 3 minutes, then add the miso (you can add it directly and whisk it in, or reserve some cooking liquid and add it separately. I find the second method easier for dissolving the miso and keeping the tofu from breaking). Turn heat off immediately after incorporating miso and serve!

fastfoodsforimprov:

Miso Soup

Fermented miso’s probiotics are great for the digestive tract. Wakame (the type of seaweed used in miso soup, which I found out after a failed attempt with nori) is great for the skin with vitamins A, C, E and K. And tofu has protein! I also add mushrooms to mine for vitamin D. Take 5 minutes to make this soup and you’ll be a walking daily vitamin.

Serves: 2

Equipment: Pot

Time: 7 min

Savings (as compared to Seamless): $1

2 C water

2 Tbsp miso

1/3 block tofu (cubed)

Small handful dried wakame

3-4 button mushrooms (or whatever you like)

Sauté mushrooms in a pan with a small amount of oil. Meanwhile, bring water to a boil, then add the tofu, wakame, and mushroom Simmer for 3 minutes, then add the miso (you can add it directly and whisk it in, or reserve some cooking liquid and add it separately. I find the second method easier for dissolving the miso and keeping the tofu from breaking). Turn heat off immediately after incorporating miso and serve!

awakebeing:

I made myself a big bowl of miso soup with rice noodles and lots of veggies. It was super nourishing and comforting; I’ll definitely have to start making this more often. 

fit-to-fly:

I’m terrible at photographing food, but here’s some homemade raw cashew milk and a miso soup with soba noodles and veggies.

eclecticreality:

Just starting to discover miso as an ingredient. It’s health properties are awesome and it’s so tasty!!

eclecticreality:

Just starting to discover miso as an ingredient. It’s health properties are awesome and it’s so tasty!!

As a vegan, miso soup is an essential part of my cooking.
Here is a collection of photos and recipes I have found for inspiration.
Feel free to submit your own as well.

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