Craving something warm and soothing on a cold winter's day? Try our Vegan Miso Soup! It's easy and quick to make - in fact, it's quicker than ordering in. And it's packed with umami from the mushrooms and miso paste. It's quite filling, too. That's because we added tofu as the protein. Besides being a great source of plant-based protein, tofu contains bone-building minerals like calcium, manganese, magnesium, and phosphorus. This soup is excellent on its own, or you can serve it with our Veggie Sushi Rolls!
Is miso soup vegan friendly?
Traditional miso soup may not be vegan-friendly. That's because of the miso soup stock containing dried fermented tuna shavings. Also, some miso soups use pork and shrimp as the protein. Our miso soup is vegan-friendly as we used vegetable broth as our stock and tofu as the protein.
What is vegan miso broth made of?
Vegan miso broth is made of vegetable broth.
Does miso soup have carbs?
Yes, miso soup has carbs. This miso soup has 71 grams of net carbs in one serving.
How many carbs are in miso soup without tofu?
Without tofu, 70 grams of net carbs are in one serving of this miso soup.
Ingredients
1/2 cup Wakame Seaweed
1 (9 ounce) package Shirataki Noodles
5 cups Vegetable Broth
8 whole Mushrooms
4 tablespoons Miso Paste
1/2 cup Silken Tofu (firm or extra-firm), cubed
2 teaspoons Sesame Seeds (for garnish)
1/2 cup sliced Green Onion, finely chopped (for garnish)
Instructions
Place Wakame seaweed in a medium bowl and cover with one cup of water. Let soak for 5 minutes.
Prepare Shirataki noodles according to package directions. Drain and set aside.
To a medium pot, add 5 cups of vegetable broth and bring to a boil. Add mushrooms and boil for 3 minutes, then turn off the heat.
After the vegetable broth has stopped boiling, add the miso paste gradually, stirring occasionally until all the miso paste has dissolved.
Add the Shirataki noodles, silken tofu, and Wakame to the pot, stirring gently.
Ladle into bowls and garnish with sesame seeds and green onions.
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