Vegan Miso Vegetable Seaweed Soup

• vegan
• soup
• asian-cuisine
• seaweed
• miso
• Hiroshi

Introduction

Today, let's explore a delightful Asian-inspired vegan salty soup that blends the richness of miso with the robust flavors of vegetables and seaweed. This soup is perfect for a cozy evening or a nutritious start to your day.

Ingredients

• 4 cups vegetable broth
• 2 tablespoons miso paste (ensure it's vegan)
• 1 cup chopped kale
• 1/2 cup sliced carrots
• 1/2 cup chopped leek
• 1/4 cup dried wakame seaweed, rehydrated
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (or tamari for gluten-free option)
• 1 teaspoon sesame oil
• 1/2 teaspoon grated ginger
• Fresh cilantro for garnish
• Sliced green onions for garnish

Instructions

1. In a large pot, bring the vegetable broth to a simmer.
2. In a small bowl, dissolve the miso paste in a small amount of the hot broth, then add back to the pot.
3. Add the carrots, leek, and garlic to the pot. Cook until the vegetables are tender, about 10 minutes.
4. Stir in the kale, rehydrated seaweed, soy sauce, sesame oil, and grated ginger. Cook for an additional 5 minutes.
5. Serve the soup hot, garnished with fresh cilantro and sliced green onions.

Enjoy this warming bowl of miso vegetable seaweed soup. It's not just nourishing but also a delightful journey through Asian flavors, tailored for a vegan diet. Serve hot and relish each sip!

Hiroshi

Additional Information

Nutritionfacts	Calories: 90, Fat: 2g, Carbs: 15g, Protein: 5g
Preparation Time	30 minutes
Allergy Information	Soy, Sesame