Miso and Soy Milk Soup with Chunky Vegetables
Miso soup is a traditional Japanese dish that is often served as a breakfast soup in Japan.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Miso and Soy Milk Soup with Chunky Vegetables
Ingredients
Instructions
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In a large pot, heat sesame oil over medium heat. Add onion, carrot, and potato. Cook for 5 minutes, stirring occasionally.
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Add mushrooms and cook for another 3 minutes.
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In a separate bowl, whisk together miso paste, soy milk, and vegetable stock.
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Pour the miso mixture into the pot with the vegetables. Stir well.
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Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
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Add spinach and green onion. Cook for an additional 2 minutes.
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Season with salt and pepper to taste.
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Remove from heat and let the soup rest for 5 minutes before serving.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
