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Super Fast Miso Soup

January 24, 2017 By msmart Leave a Comment

Photo Oct 17, 6 50 45 PM

Miso soup: A warm, steamy bowl of liquid umami. I sometimes struggle with what to serve for “meatless Monday,” but this one is a surefire hit with my crew. It also checks the box on almost all special diets: It’s low-fat, low-carb, low-sugar and vegan if you buy a variety of miso paste without bonito (fish flakes). Versatile and lightning fast, this is a one-pot meal that can be prepped, cooked and ladled into bowls in 15 minutes or less. Pick up some veggie spring rolls or sushi and you’ve succeeded in pulling off one of the easiest (and healthiest) dinners of all time.

Super Fast Miso Soup

Use water, chicken broth or dashi (a Japanese-style fish broth) for the soup base, I typically use water to keep it vegan since we so rarely eat that way. Once the water is simmering, whisk in almost any type of white or yellow miso. Then just throw in the rest of the ingredients — organic firm tofu (I buy Trader Joe’s brand, but get whatever is organic where you shop), dried seaweed, sliced green onions and baby bok choy.

Super Fast Miso Soup

If you’re worried your eaters won’t care for the tofu or bok choy, just remember they are porous foods that take on the flavor of whatever they’re cooked with. And miso is a darn good flavor bomb, people. I would suggest using up any leftover miso paste for salad dressing, fish marinades and udon bowls. The Kitchn has some great ideas here.  So next time you’re looking to fill the meatless Monday void, set aside 15 minutes and give this warm bowl of greens and goodness a shot.

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Print Recipe

Super Fast Miso Soup

This vegan soup is super fast and full of flavor. Top with a little sambal oelek or Sriracha, which is definitely not a traditional accompaniment. Feel free to add grated carrot, shiitake or oyster mushrooms and top with furikake. Recipe adapted from Minimalist Baker.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Vegan
Cuisine: Japanese
Author: Marcia W. Smart

Ingredients

  • 5 cups water or chicken or vegetable broth
  • 4-5 tablespoons mellow white miso yellow misio will also work
  • 1 sheet nori torn or cut into small pieces
  • 3 green onions white and green parts sliced thin
  • 2 baby bok choy stem end trimmed and white and green parts sliced thin (if you prefer, use chard or other favorite greens)
  • ¼ cup firm organic tofu cut into small cubes
  • 2 teaspoons low-sodium soy sauce or tamari or coconut aminos to make this gluten-free

Instructions

  • In a medium-size pot, bring the water to a simmer. Once the water is just simmering, add the miso and whisk to combine.
  • Stir in the nori, onions, bok choy, tofu and soy sauce. Taste for seasoning and add more miso or soy sauce to taste if you prefer. Serve warm.

Filed Under: All Recipes, Dairy-Free, Dinner, Gluten-free/Gluten-free adaptable, Grain-free, Meatless Mains, One-Pot Meals, Soups, Uncategorised Tagged With: 15-minute meal, miso, quick & easy, soup

Previous Post: « Weeknight Dinners: January 23-27, 2017
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Marcia Smart
Marcia Smart is a cooking instructor, recipe developer and food writer who wants to help you make good, simple meals for your family and friends. She craves food that's seasonal and delicious and wants to share it with you. A California girl living in a Houston world with her husband and three children.

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