Miso Soup
This easy homemade miso soup is perfect for anyone looking for a quick, healthy, and comforting meal. With just a few simple ingredients, you can enjoy a flavorful and nourishing bowl of soup anytime. Plus, it's a great meal-prep option that freezes well!
Ingredients
- 4 cups vegetable broth
- 5 ounces shiitake mushrooms
- ½ cup white miso paste
- 3 tablespoons coconut aminos
- 14 ounces firm or extra firm tofu
- 1 ½ cups finely chopped kale
Instructions
- Add 3 ¾ cups broth to a large pan and bring to a boil. While waiting for it to boil, wash and chop your mushrooms and kale, and dice your tofu.
- In a small bowl mix together miso, coconut aminos and the remaining ¼ cup of broth until miso is dissolved.
- Reduce heat to medium on the vegetable broth. Add in the mushrooms, miso mixture and tofu. Let simmer for 5 minutes.
- Stir in kale, cook for only one minute longer.
Notes
Homemade veggie scrap broth (chapter three) works great in this recipe!
I make a double or triple batch of this soup every time and freeze the extras. This soup won’t last quite as long as the others in the freezer, so to get all the nutrient benefits, it’s best to eat within a month, or add extra miso paste when reheating. The tofu texture also changes a little bit in the freezer, but we don’t mind.