Easy Vegan Miso Soup Recipe

miso soup

Last Saturday the 25th of April was World Disco Soup Day.

It’s a day where you cook with whatever you have in your kitchen and try to minimise food waste. Oh and you put on some music and dance with your friends!

So I had my housemate to vibe along with me while we cook vegan miso soup and baked some potatoes.

For the potatoes, you just cut them in small pieces, coat them in oil, salt & pepper. Bake them in 180 C for ~40 minutes.

While you let the potatoes to bake, you can prepare the miso soup!

 

WHAT YOU NEED

 

UTENSILS

pot

ladle

spoon

knife

chopping board

 

INGREDIENTS

water

yellow onion

leeks

spinach

wakame (seaweed)

firm tofu

koji miso paste (vegan)

 

WHAT TO DO

  1. Boil water in a pot. We filled it to about half of the pot.
  2. Chop the onion and vegetables. Note that you could add any other vegetables you desire.
  3. Once the water is boiling, add in the hardest vegetable i.e. onion followed by the leeks and spinach.
  4. After 5-10 minutes, add the tofu that you would have cut into small cubes. You may add the wakame seaweed at this point. (We forgot to add this in!)
  5. Bring the water down to simmer.
  6. Add koji miso paste gradually so that it dissolves well. The trick is to add the miso paste onto the ladle filled with water and use a spoon to mix together before adding into the pot. Do this for a couple more spoonfuls of miso paste.
  7. Bring the water back to boil to let the mixture cook thoroughly.
  8. You can let it stay warm for a bit by bringing the water down to simmer before enjoying it for iftar. Or you could just enjoy immediately!

 

vegan food

Warm & Nourishing

This is perfect for iftar after a long day of fasting. Easy on the stomach and nutritious!

You could eat this with rice and soy sauce, which I did the next day from the leftover soup.

And that’s another great thing about soup — you can keep it for the next day or freeze it to eat in another week!

Oh and make sure that the miso paste is vegan! You can eat it with vegan kimchi as well for a proper Japanese feast.

We did this all in under an hour.

It goes to show that cooking vegan food is super easy and nutritious. You just pop the ingredient in a pot and let it do its magic — well, food science.

I hope this has inspired you to cook a yummy vegan meal!