VEGAN MISO SOUP

Vegan Miso Soup image

Interesting vegan take on miso soup, chock-full of vegetables.

Provided by Stephanie Wiebe Meismer

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 15

Ingredients

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

Steps:

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

Nutrition Facts : Calories 206.6 calories, Carbohydrate 28.1 g, Fat 7.2 g, Fiber 5.7 g, Protein 11.2 g, SaturatedFat 1 g, Sodium 651.9 mg, Sugar 6.1 g