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Miso and Soy Milk Soup with Chunky Vegetables

Miso and Soy Milk Soup with Chunky Vegetables recipe

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.

Cooking Method ,
Cuisine ,
Courses , ,
Difficulty Intermediate
Time
Prep Time: 15 min Cook Time: 25 min Rest Time: 5 min Total Time: 45 mins
Servings 4
Calories 800
Best Season Suitable throughout the year
Ingredients
  • 4 teaspoon Miso Paste
  • 2 cup Soy Milk
  • 4 cup Vegetable Stock
  • 2 medium Carrot
  • 2 medium Potato
  • 1 medium Onion
  • 1 cup Mushrooms
  • 1 cup Spinach
  • 2 stalk Green Onion
  • 2 teaspoon Sesame Oil
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
Instructions
  1. In a large pot, heat sesame oil over medium heat. Add onion, carrot, and potato. Cook for 5 minutes, stirring occasionally.
  2. Add mushrooms and cook for another 3 minutes.
  3. In a separate bowl, whisk together miso paste, soy milk, and vegetable stock.
  4. Pour the miso mixture into the pot with the vegetables. Stir well.
  5. Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
  6. Add spinach and green onion. Cook for an additional 2 minutes.
  7. Season with salt and pepper to taste.
  8. Remove from heat and let the soup rest for 5 minutes before serving.
  9. 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.