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Miso Soup Meal

This vegan one-pot meal contains rich miso broth, protein-rich edamame, flavorful and filling soba noodles, and fresh green and orange vegetables.

Total Time

20min

4.0

5 Ratings

Author: My Second Breakfast

Servings:

Ingredients

•

4 cups

Water

•

1/4 cup

Dried Seaweed

•

1 Tbsp

Olive Oil

•

1 1/2 cups

Enoki Mushrooms

•

to taste

Ground Black Pepper

•

5.5 oz

Soft Tofu

•

1 bunch

Scallions

•

1/4 cup

White Miso Paste

•

2 Tbsp

Bonito Flakes

•

1 cup

Green Peas

•

5.5 oz

Soba Noodles , cooked

or Rice Noodles or Whole Wheat Pasta

Cooking Instructions

In a medium saucepan, bring Water (4 cups) to a simmer. Drain and cube the Soft Tofu (5.5 oz) and thinly slice the Scallions (1 bunch) .

In a small bowl, combine Dried Seaweed (1/4 cup) and some hot water. Set aside to sit.

In a small pan, heat up Olive Oil (1 Tbsp) over medium-high heat. Sauté Enoki Mushrooms (1 1/2 cups) until crispy. Season with Ground Black Pepper (to taste) .

Add diced tofu, scallion, and rehydrated seaweed into simmering water.

In a small bowl with a splash of water, whisk White Miso Paste (1/4 cup) until it is pourable and easy to incorporate into the soup. This is just easier than whisking it in the saucepan.

Add miso paste and Bonito Flakes (2 Tbsp) to soup and turn heat down.

Add the Green Peas (1 cup) and Soba Noodles (5.5 oz) and re-heat for about 1 minute. Serve topped with crispy enoki mushrooms.

Nutrition Per Serving

CALORIES

533

FAT

12.7 g

PROTEIN

28.5 g

CARBS

89.1 g