Easy Vegan Miso Soup
Ingredients
- 250g seitan or extra firm tofu
- 10 shiitake mushrooms
- 1 red onion
- 4 garlic cloves minced
- 2 tbsp fresh ginger
- 7 cups vegetable broth
Miso broth
- 4 tbsp white miso paste
- 2 tbsp almond butter
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp chili oil
- 2 tbsp rice vinegar
- 0.5 cup water
Noodles
- 170g noodles of choice (buckwheat recommended)
Garnish
- Fresh cilantro
- Green onions
- Sesame seeds
- Chili oil
Preparation
Fry the seitan for 2 minutes.
Add the onion, garlic, and ginger; sauté for another 2 minutes.
Add the mushrooms and cook until soft and golden brown, about 3-4 minutes.
Pour in the vegetable broth and simmer for 10 minutes.
Meanwhile, in a small bowl, combine the miso paste, almond butter, sesame oil, soy sauce, chili oil, rice vinegar, and water; whisk until smooth.
Add the paste mixture to the simmering broth and let it simmer for another 10 minutes.
Add the noodles 3 minutes before the end of cooking.
Top with garnish and enjoy.
