... Vegan Miso Soup With Tofu And Kale | Dance of Stoves

Vegan Miso Soup With Tofu And Kale

Vegan Miso Soup With Tofu and Kale: Miso soup is one of our favourites and the one we prepare the most at home. It is ready in 15 minutes and is very nutritious.
Miso soup is our favourite soup and spicy tomato soupand it is also the one that we prepare the most at home during the months when it is cold because it is ready in 15 minutes or even less and it is very versatile. 

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We constantly add water, miso and wakame seaweed; the rest of the ingredients change. 

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If you can't get wakame seaweed, you can use nori, another type of seaweed, or substitute a green leaf.

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The original recipe is not vegan because it uses fish broth, but the vegan version is delicious and has many flavours. 

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Miso soup is perfect for fighting colds because it provides us with many minerals; it is a typical remedy in Japan for when they are sick, as other types of broths or soups are usually taken here.

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Miso Soup With Tofu and Kale

Vegan Miso Soup With Tofu and Kale
Miso soup is one of our favourites and the one we prepare the most at home. It is ready in 15 minutes and is very nutritious.

  • Author: Dance of Stoves
  • Preparation: 5 mins
  • Cook: 10 mins
  • Total: 15 minutes
  • Servings: 3-4 (1x), 6-8 (2x), 9-12 (3x)
  • Category: Main Dish, Gluten-Free
  • Cuisine: Vegan, Japanese

Ingredients SCALE (1x)

  • 3 cups of water (750 ml)
  • Three tablespoons miso *
  • One tablespoon dehydrated wakame seaweed
  • 140 g diced tofu (5 oz) **
  • Two handfuls of kale, chopped (40 g) ***
  • 1/2 leek chopped
  • 1/2 carrot, chopped
  • One piece of fresh ginger, finely chopped (1 cm or 1/2 inch)

Ingredients SCALE (2x)

  • 6 cups of water (1500 ml)
  • Six tablespoons miso *
  • Two tablespoons dehydrated wakame seaweed
  • 280 g diced tofu (10 oz) **
  • Four handfuls of kale, chopped (80 g) ***
  • One leek, chopped
  • One carrot, chopped
  • Two pieces of fresh ginger, finely minced (2 cm or 1 inch)

Ingredients SCALE (3x)

  • 9 cups of water (2250 ml)
  • Nine tablespoons miso *
  • Three tablespoons dehydrated wakame seaweed
  • 420 g diced tofu (15 oz) **
  • Six handfuls of kale, chopped (120 g) ***
  • 1 1/2 leek, chopped
  • 1 1/2 carrot, chopped
  • Three pieces of fresh ginger, finely chopped (3 cm or 1 1/2 inches)

Instructions

  1. We put the water in a pot, and when it starts to boil, we put a little water in a bowl.
  2. We dissolve the miso in the water and reserve.
  3. Add the wakame seaweed, tofu, kale, leek, carrot and ginger to the pot and cook over medium-high heat for about 5 minutes or until the vegetables are to our liking. I like them all dente and the less we cook them, the more nutritious they will be.
  4. When the soup is ready, we remove it from the heat, add the mixture of water and miso and stir.
  5. And our miso soup is ready! You can add the raw vegetables if you want, although I like to cook them a little better. You can also add rice, noodles, potato or any vegetable that you like.

Grades

  • * You can use any miso
  • ** We use firm tofu, but we have also tried it with other types, and it always looks good
  • *** Kale or kale. You can also use spinach, chard, any green leaf or even more wakame seaweed.

Have you made this recipe?

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