Vegetarian Miso Soup With Tofu
Miso Soup with Tofu, a staple in Japanese cuisine, is loved for its simplicity, warmth, and health benefits. This vegetarian version is loaded with fresh vegetables like broccoli, bok choy, and spring onions, paired with protein-packed tofu. Whether you're looking for a cozy appetizer or a nourishing light meal, this soup ticks all the boxes.
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Ingredients
- 1 cup Broccoli chopped into bite-sized florets
- 2 tbsp Miso Paste adjust for taste
- Spring Onions finely chopped
- 1 cup Tofu cubed, firm or silken based on preference
- 1 cup Bok Choy chopped
- 4 cups Vegetable Broth or water
- Salt to taste
- Pepper to taste
Instructions
Prepare the Broth
- Heat water or vegetable broth in a medium pot over medium heat.
- Stir in miso paste until fully dissolved, creating a rich and savory base.
Cook the Vegetables
- Add broccoli florets and bok choy to the broth.
- Simmer for 5-7 minutes until the vegetables are tender yet retain a slight crunch.
Add Tofu
- Gently add tofu cubes to the pot. Allow them to warm up for 2-3 minutes without over-stirring to maintain their shape.
Season and Finish
- Add salt and pepper to taste.
- Garnish with freshly chopped spring onions for a burst of flavor and color.