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Vegetable miso soup
So delicious and healthy!
Serves 4-5
1 tbsp vegetable oil
1 tsp sesame oil
1 small white onion, chopped
3 cloves garlic, minced
7 oz extra firm tofu, drained and cubed
½ tsp minced ginger
3 small celery stalks, sliced
¾ cup matchstick carrots
10 shiitake mushrooms, sliced
1 cup edamame, frozen
1 ½ cup miso + ½ cup water
1 cup bean sprouts
8 cups water
½ cup dried nori seaweed or wakame, sliced (optional)
salt and pepper to taste
Garnish: bean sprouts, scallions and sesame seeds.
INSTRUCTIONS
Saute the oils, onion, garlic and tofu over medium heat for 5 minutes. Add the ginger, celery, carrots, mushrooms and edamame then saute for another 10 minutes, stirring occasionally. In a separate bowl, mix the water and miso paste. Add the miso, bean sprouts, 8 cups of water and nori to the pan and simmer over low heat for 10 minutes. Salt and pepper to taste.
Note: (1) to maintain the beneficial bacteria in the miso, be sure to add it at the end and keep the temperature on low; (2) miso soup traditionally contains seaweed, but feel free to leave it out if it’s not to your tastes.
*All nutritional information has been taken from NutritionData.Self.com and is approximate. Values will vary depending on the ingredients, brands and quantities used.
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This recipe is being submitted for the #veganwednesday contest hosted by 
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