Vegan Miso Soup

This vegan miso soup is full of hearty vegetables, tofu, and quinoa, providing warming, delicious flavor.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 207 Calories

Ingredients

• 2 cups water
• 1 large onion, chopped
• 1 teaspoon ground black pepper
• 1 red bell pepper, chopped
• 4 carrots, diced
• 2 cups vegetable broth
• 1 tablespoon ground turmeric
• 3 green onions, sliced
• ¼ cup miso paste
• ½ cup sliced fresh mushrooms
• ¼ cup quinoa
• 4 large cloves garlic, minced
• 1 bunch kale, chopped
• 3 teaspoons olive oil, divided
• 1 (12 ounce) package firm tofu, diced into 1/2-inch pieces

Recipe Instructions

Step 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.

Step 2

Broil in the preheated oven, stirring occasionally, to lightly crisp tops and bottoms, 3 to 5 minutes.

Step 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.