Vegan Vegetable Miso Soup
Ingredients
- 4 garlic cloves, minced
- 1 jalapeño, minced
- 2 lemons
- 4 cups vegan chicken broth
- 1/4 cup soy sauce
- 2 tbsps white miso paste
- 10 oz sliced mushrooms
- 1/2 bunch asparagus, sliced
- 1 1/2 cup frozen peas
- 1 block firm tofu, cut into cubes
Preparation
Make gremolata by stirring together garlic, jalapeño, and zest of both lemons in a small bowl. Season with salt and pepper and set aside.
Bring vegan chicken broth, soy sauce, and miso paste to a simmer in a large pot.
Add mushrooms and let cook for about 3 minutes before adding the remaining vegetables and half the gremolata mixture.
Cook for about 5 minutes, until bright green.
Add tofu and turn off heat.
Serve by topping with scallions and an optional drizzle of olive oil as well as a spoonful of gremolata.
Notes
Did not add jalapeño due to spice intolerance.
Used 3 cups vegetable broth and 1.5 cups water.
Reduced soy sauce to 2 tablespoons.
Added extra vegetables like spiralized zucchini, shaved carrots, bean sprouts, and sautéed tofu.
