Easy Vegan Miso Soup with Vegetables
Ingredients
- 2 Tbsp Oil
- 5 Cups Vegetable Broth, low sodium
- 1 Carrot, shredded
- 2 Celery Stalks, thinly sliced
- 1 Inch Ginger, grated
- 2 Cloves Garlic, minced
- 1/2 Onion, thinly sliced
- 1/2 Cup Edamame
- 1 Cup Kale Leaves, thinly sliced
- 1/2 Block Tofu, cubed
- 1/2 Cup Bean Sprouts
- 6 Tbsp White Miso Paste
- Green Onion to top
- Fresh Cilantro to top
- Salt and Pepper to taste
Preparation
Prepare all ingredients so they are ready to go, chopping, mincing, and slicing as directed.
Add corn oil and sliced onion to a large pot over medium heat and cook for two minutes.
Add garlic and ginger and cook for another minute, then add carrots and celery and cook for 3 minutes.
Add the vegetable broth and bring to a light simmer. Carefully take 1/2 cup of the broth and add it to a bowl. Add the miso paste to the bowl and whisk until incorporated, then add back to the pot with the veggies and simmer for 5 minutes.
Add the edamame, tofu, kale, and salt and pepper to taste, then cook for 3 minutes or until the kale is soft.
Serve in bowls and top with green onion, cilantro, and bamboo shoots, and enjoy.
