Vegan Miso Soup
Description
This vegan miso soup is full of hearty vegetables, tofu, and quinoa, providing warming, delicious flavor.
Ingredients
•
1 (12 ounce) package firm tofu, diced into 1/2-inch pieces
•
3 teaspoons olive oil, divided
•
1 teaspoon ground black pepper
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4 carrots, diced
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1 large onion, chopped
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1/2 cup sliced fresh mushrooms
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4 large cloves garlic, minced
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1 tablespoon ground turmeric
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2 cups water
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2 cups vegetable broth
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1/4 cup quinoa
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1 bunch kale, chopped
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1/4 cup miso paste
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1 red bell pepper, chopped
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3 green onions, sliced
Directions
1
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Coat tofu with 2 teaspoons olive oil and black pepper. Place on a baking sheet.
2
Broil in the preheated oven, stirring occasionally, to lightly crisp tops and bottoms, 3 to 5 minutes.
3
Heat remaining olive oil in a Dutch oven over medium-high heat. Add carrots and onion and stir-fry until tender, about 5 minutes. Add mushrooms, garlic, and turmeric. Stir in water, vegetable broth, and quinoa. Reduce heat and let simmer for 5 minutes. Add tofu and kale; cover, and let simmer for 3 minutes. Whisk in miso; turn off heat and stir in bell pepper and green onions. Serve immediately.