Simple Vegan Miso Soup

Ingredients

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• Wakama Seaweed Wakama Seaweed 1 tbsp 1 tbsp
• Silken Tofu Silken Tofu 100g 2/5 cup
• Spring Onion Spring Onion 1 1
• Miso Paste Miso Paste 2 tbsp 2 tbsp
• Table Salt Table Salt 1/4 tsp 1/4 tsp
• Bouillon Vegetable Powder Bouillon Vegetable Powder 1/2 tsp 1/2 tsp
• Water Water 600ml 2 & 2/5 cups

Instructions

1. 1.Pour 600ml hot water into the small or medium saucepan, add 1 tbsp wakama seaweed, cook for 5 minutes on medium heat.
2. 2.Whisk in the miso paste and add chopped tofu.
3. 3.Season the soup with salt and bouillon, stir gently and cook for a further 2-3 minutes.
4. 4.Add the spring onion and simmer for 1-2 minutes before serving.
5. 5.Note: Traditionally, miso is cooked with dashi, a basic Japanese stock made by boiling dried kelp and bonito (dried fish). However, this is a simplified version so I replaced the dashi with bouillon.

Nutritional Information

• Calories:
  48
• Fat:
  2g
• Sodium:
  845mg
• Carbs:
  4g
• Sugar:
  3g
• Protein:
  3g