When the world is full of chilling wind, rain, or snow, all we want to do is come home to this aromatic, nourishing soup to fill our body with warmth, comfort, and calmness. You’ve never had a miso soup like this before, and we don’t think you’ll go back after trying our version!
Ingredients
- 1/2 cup brown rice
- 3 clove garlic
- 1 cup mushrooms (sliced)
- 1 1/2 - 2 cup carrots (chopped)
- 2 cup spinach or kale
- 12 sprigs cilantro or parsley
- 1 1/2 cup snow peas
- 900 ml vegetable broth (no salt added)
- 2 1/2 cup water
- 1 1/2 tsp soy sauce (low sodium)
- 1 1/2 tsp sambal oelek
- 2 cup extra firm tofu (diced)
- 1 tbsp wakame (dried)
- 1 1/2 tbsp miso paste (low sodium)
- 4-6 green onions
- salt and pepper (to taste)
Servings: Servings
Instructions
- Cook brown rice as per package instructions
- Roughly mince garlic, slice mushrooms, chop carrots into thin matchsticks, chop spinach, wash cilantro sprigs, and chop snow peas
- In a soup pot saute garlic, mushrooms and carrots for 4-5 minutes at medium heat with small amount of canola oil
- Add chopped kale or spinach and cook for 1 minute
- Add vegetable broth, water, cilantro sprigs, soy sauce, sambal oelek and simmer for 8-10 minutes. While soup simmers, dice tofu into small cubes
- Next, add diced tofu, cooked rice, snap peas, and wakame, simmer 6-8 minutes. Chop green onion while soup simmers
- Remove a few ladles of broth into a small bowl and dissolve miso paste into broth. Add broth and miso back into soup and stir. Add in half of the green onion
- Adjust salt and pepper to taste, remove cilantro sprigs and garnish with more green onion before serving if desired
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Veggie Miso Soup
Where can you find miso paste?
Hi Jenny, I’ve typically found miso paste in Asian supermarkets like T&T, but I’ve also seen it at some grocery stores like Save-On Foods. Some stores place it in their “natural foods” section. Thanks!