Veggie Miso Soup

This is not an authentic miso soup, nor is it intended to be. I really love the flavor of miso and was doing some fridge foraging thus this deliciously simple creation.

It has just enough protein to make it a meal and just enough green to add crunch and flavor. Best yet is it comes together in about 10 minutes. I hope you enjoy!

Veggie Miso Soup
Serves 6

6 cups of vegetable broth
4 tablespoons of white miso
4 baby bok choy, sliced thinly
1 lb silken tofu, cubed into 1/2″ pieces
4 scallions, sliced for garnish

Make It:
In a stockpot, bring vegetable broth to a boil. In a small bowl, whisk miso with 1/2 cup of water (this helps to avoid lumps). Whisk miso into the vegetable broth. Once boiling, add the bok choy. Reduce heat to a simmer and cook for about 4 minutes until tender.

Add in the cubed tofu and allow to warm 2-3 minutes. Ladle the hot soup into bowls and top with scallions.

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