Miso soup recipe is a quick, easy, and perfect soup for those days when you forget about planning your meal and need something to eat and warm you up. This vegan miso soup asks for vegetable stock instead of dashi, traditional Japanese stock usually made with bonito flakes. You won’t regret buying a miso pack, as you will certainly prepare miso soup lots of times and it remains good for a while in the refrigerator.
Miso is a fermented soybean paste that may be white, with a milder and sweeter taste, yellow with a golden color, that’s a little more fermented and red, or a dark one, with a saltier, smokier, and stronger taste. Soup may be prepared with any one of them; the choice depends on your taste for milder or stronger flavors and aromas.
Stock must be flavorful and greens must cook for a while, and the miso must be added only after turning off the heat, as it loses flavor if it boils. Don’t forget to dissolve miso in a little amount of stock beforehand to avoid lumps. As miso soup is served in individual bowls and you should drink it, ingredients like tofu, mushrooms, and greens (as kale, collard greens, baby spinach leaves, or nori sheets) need to be chopped or diced in small pieces. This miso soup recipe is very quick to prepare, taking you only 15 minutes from start to finish!
How to Make This Vegan Miso Soup Recipe With Greens And Tofu?
STEP 1 – Heat stock in a saucepan over medium heat.
STEP 2 – Meanwhile, add 2 tbsp of stock to miso paste and stir to dissolve evenly.
STEP 3 – When the stock comes to a boil, turn heat to low, add nori and collard greens and cook for about 5 minutes, until tender but not mushy.
STEP 4 – Turn off the heat, stir in miso, tofu, and chives. Transfer to 4 bowls and serve.
Check out the printable recipe below and let me know what you think about this vegan miso soup ingredients (comments below)
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Quick And Easy Miso Soup With Greens And Tofu
- 6 cups vegetable stock or dashi Japanese style fish stock
- 2 sheets nori chopped
- 1 cup collard greens chopped
- 4 tbsp miso paste of your choice
- ½ cup silken tofu diced, or to taste
- 4 tbsp chives chopped
- 1 - Heat stock in a saucepan over medium heat.
- 2 – Meanwhile, add 2 tbsp of stock to miso paste and stir to dissolve evenly.
- 3 - When the stock comes to a boil, turn heat to low, add nori and collard greens and cook for about 5 minutes, until tender but not mushy.
- 4 - Turn off the heat, stir in miso, tofu, and chives. Transfer to 4 bowls and serve.
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This Miso soup recipe is delicious. The collard greens add substance!
I love miso! Thank you for sharing your recipe!
You had me with quick and easy! I can’t wait to make this miso soup.
My wife and I always order miso soup whenever we have the opportunity to do so. We love its taste.
I LOVE miso soup! And I conveniently just picked from fresh collards out of the garden. So I’ll be trying your delicious recipe soon. Thank you so much for sharing this with us 🙂
Just looking at those photos is making me hungry! I absolutely love miso soup, and I can’t wait to make this recipe.
I love this recipe! It’s so full of flavor, but it’s also light and healthy. Yummo!
Miso soup is one of my favorite dishes. I can’t wait to try your variation. It looks absolutely delicious.
I had no idea miso soup could be so simple to make. It is so comforting and delicious!
I’ve never made miso soup from scratch like this. We usually just use a mix. I would like to make this some time.
Nnniiiccceeeeee…that bowl of miso soup looks really tasty! I wanna give it a try. I hope it goes well with bread!
Why I love miso soup? Its healthy and filling. I love to have that during rainy days. Indded, super quick and easy.
I love miso soup! It’s perfect for the rainy weather. I love your version. It’s so hearty and yummy!
I have never tried making this yet. Perfect during the cold season as part of the meal! I will try out your recipe. Thank you in advance!
I adore Miso Soup but it is so salty. This is what makes it fabulous to make at home.
looks so delish!! gotta try this sometime soon!