Steps to Prepare Salmon Head Miso Soup Recipe

Vegan Miso Soup

Serve with sticky white rice and a light salad.

Recipe Summary Vegan Miso Soup

Interesting vegan take on miso soup, chock-full of vegetables.

Ingredients | Salmon Head Miso Soup Recipe

1 (12 ounce) package firm tofu, diced into 1/2-inch pieces

3 teaspoons olive oil, divided

1 teaspoon ground black pepper

4 carrots, diced

1 large onion, chopped

½ cup sliced fresh mushrooms

4 large cloves garlic, minced

1 tablespoon ground turmeric

2 cups water

2 cups vegetable broth

¼ cup quinoa

1 bunch kale, chopped

¼ cup miso paste

1 red bell pepper, chopped

3 green onions, sliced

Directions

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Coat tofu with 2 teaspoons olive oil and black pepper. Place on a baking sheet.

Broil in the preheated oven, stirring occasionally, to lightly crisp tops and bottoms, 3 to 5 minutes.

Heat remaining olive oil in a Dutch oven over medium-high heat. Add carrots and onion and stir-fry until tender, about 5 minutes. Add mushrooms, garlic, and turmeric. Stir in water, vegetable broth, and quinoa. Reduce heat and let simmer for 5 minutes. Add tofu and kale; cover, and let simmer for 3 minutes. Whisk in miso; turn off heat and stir in bell pepper and green onions. Serve immediately.

Info | Salmon Head Miso Soup Recipe

prep: 25 mins cook: 20 mins total: 45 mins Servings: 6 Yield: 6 servings

TAG : Vegan Miso Soup

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