This is definitely our weeknight ‘go-to’ meal when we want something simple, quick, and super yummy! We always have the ingredients on hand, and this one-pot soup cooks up in about 15 minutes. One of the great things about miso soup is that you can pretty much throw in any veggies you have in the fridge. I like to use watercress, but I’ll add cabbage, kale, spinach… anything laying around to give it an extra crunch.
Theres so much good stuff in here, I always feel super healed after having a big bowl. Tons of antioxidants from the mushrooms, greens, garlic, seaweed, and miso. Its a wonderfully light dish but also had a ton of protein from the tofu!
This soup can be the main course for dinner, or as an appetizer. I usually throw some jasmine rice in the rice cooker while the water is boiling, and everything is ready at once! This recipe would also be perfect with a Soba Noodle Salad, a Vegan Sushi Rice Buddha Bowl, or Vegan Nori Rolls!
Healing Vegan Miso Soup
Prep Time: 10 mins
Cook Time: 15 mins
2 tbsp miso paste, white or red
6 cups of water
4 cloves of fresh garlic
1/2 package (6oz) sprouted tofu, cubed
2 cups watercress
1 cup cremini mushrooms
2 green onions
1 sheet of nori or dried seaweed
1 tbsp tamari
In a large saucepan bring 6 cups of water to a boil. Using a garlic press, press the 4 cloves of garlic right into the boiling water. Slice the mushrooms and add to pot, cook for 5 minutes. Add the watercress, cubed tofu, green onions, and tamari, and cook for 5 minutes longer.
Then spoon into the miso paste and cook for 3 more minutes- the soup has a better flavor if the miso is added at the end. You are ready to dish up! Once in a bowl, finish with nori strips and serve!