Its been raining here for the past three days. It’s actually been thundering here. This is unheard of in the Bay Area! When I first moved here from Miami, FL (a.k.a. the-daily-rain-thunder-and-lightening-capitol-of-the-world), we were having another rainy season, and one day there was thunder–well, people actually got out of their apartments and went outside to look around! I couldn’t get over it! What were they looking at? Yup, I was laughing away at the time, but now after living here for almost 6 years, when I heard that thunder yesterday I actually took pause to go peek out the window! I think I might officially be a Californian now. Why am I saying this again? Oh, yes, it’s been rainy and I’ve been in need of some soup!
Typically, I would always use Trader Joe’s miso soup packets, but now after deciding to go fully vegan (on top of Nutritarian) I had to figure out another way to get my miso fix. The Trader Joe’s version uses Bonito flakes (Bonito being a tuna-like fish) which makes it very yummy and authentic miso soup, but a major no-no for my new way of life! Here’s what I came up with and it is seriously as satisfying as the real thing! Recipe at the end of the post!
So, it’s not really Nutritarian-approved since I did use some olive oil and there is tons of salt in the miso itself (this is inescapable), so I am putting this under the category of a “treat.” But if you’re just a regular-old-awesome Vegan, you are truly going to love this soup!
What makes this soup work is this amazing red miso paste I scored at Sprouts. Red miso is a bit different in that the soybeans have been fermenting a bit longer than white (which is a milder taste) or yellow (that is fermented with more rice). I loved the robust flavor of this red miso, but I recently saw some yellow miso paste pop up in the refrigerated isle of Trader Joe’s, so you could certainly use that if you prefer a milder taste!
The 1 1/2 tablespoons of oil I use in this recipe is to crisp the garlic and saute the green onions. Doing this little extra step, I think, is what gives the soup that extra depth of flavor, similar to what you’d get from the Bonito flakes used in traditional style miso soup.
I know mushrooms aren’t typically in miso soup, but I happen to love them, and again they added in an extra layer of flavor that can trick the tongue into thinking there is some fish in this joint! (I’m a fish freak! I’ve been “pescatarian” for a long time, but I’ve had to realize that it’s one of the most polluted foods on the planet and it makes me overeat!)
VEGAN MISO SOUP RECIPE by MyMommaToldMe.com
- 4 1/2 tbsp. red miso paste
- 6 cups water
- 6 ounces Crimini mushrooms, thinly sliced
- 2 cloves garlic, minced
- 2 green onions, chopped (with white and green sections separated)
- 1 package firm tofu, cubed
- 2 large handfuls of fresh spinach
- 1 1/2 tbsp sesame or olive oil
- In stock pot heat oil over medium-high heat. Add garlic and saute till just beginning to brown. Add white and light green sections of chopped green onion (reserve the green section for garnishing at the end). Continue to saute for another 3 minutes, stirring often so garlic does not burn.
- Add 6 cups water and increase temperature to high. Add 4 1/2 tbsp. of miso paste and stir well to incorporate into water–water will appear cloudy. Add sliced mushrooms. Bring soup to a boil.
- Once soup is boiling add your tofu cubes, stir well. Allow soup to boil for 5 minutes, then reduce to medium-low heat. Cook for 10 minutes.
- Once you have turned off the stove heat add the fresh spinach and reserved green onions. Serve immediately.
Check out this Vegan Falafel Wrap recipe here!
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