Best Vegetarian Nori Miso Recipes

VEGAN MISO SOUP

Vegan Miso Soup image

This Vegan Miso Soup can be enjoyed all year long as a starter or a complete meal. It's light, healthy and packed with umami flavors. It requires 5 ingredients and will be on your table in 15 minutes!

Provided by Melissa Huggins

Categories Soup

Time 15m

Number Of Ingredients 5

Ingredients

5 cups water
1 sheet nori ((dried seaweed))
1/2 block extra firm tofu (, drained well and cubed)
3 green onions (, thinly sliced)
1/4 cup miso paste (, more to taste (any variety))

Steps:

In a large pot, bring water to a boil over high heat. Now reduce heat to maintain a gentle simmer. Break up nori into 3-4 pieces and add to water. Simmer for 1-2 minutes until it breaks down.
Remove from heat and pour broth through a Mesh Strainer into another pot or large heat-safe bowl. Return strained broth to the pot and return to the stovetop over medium heat. Discard nori.
Add tofu and green onions. Bring to a gentle simmer for 1-2 minutes to warm tofu throughout. Remove from heat.
Place a mesh strainer over the pot and add the miso paste. Dissolve using a spoon or spatula (see note for alternative method) Serve and enjoy!

Nutrition Facts : ServingSize 1 (1.5 cups), Calories 85 kcal, Carbohydrate 11 g, Protein 2 g, Fat 1 g, Sodium 636 mg, Fiber 1 g, Sugar 1 g

VEGETARIAN NORI MISO

Vegetarian Nori Miso image

I began trying to make a clear soup recipe, which quickly grew out of control to incorporate elements of miso, egg drop soup, and seaweed. I serve it as a main dish with a side of brown basmati rice.

Provided by Retroantix

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h25m

Yield 8

Number Of Ingredients 15

Ingredients

2 (32 fluid ounce) containers vegetable broth
32 fluid ounces water
2 egg whites
1 ½ cups miso paste
2 tablespoons ginger paste
1 tablespoon sesame oil
2 cups edamame (green soybeans)
2 cups shiitake mushrooms, thinly sliced
⅔ cup chopped spring onions
1 clove garlic, minced
1 teaspoon soy sauce
1 ½ cups cubed firm tofu
1 teaspoon cayenne pepper
⅔ cup crumbled dried nori (seaweed)
2 tablespoons white sugar

Steps:

Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked, about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool.
Reduce heat to medium. Mix miso paste, ginger paste, and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame, mushrooms, spring onion, garlic, and soy sauce to miso broth; cover pot with a lid, reduce heat to medium-low, and cook until mushrooms are no longer floating on the surface, about 10 minutes.
Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer, stirring occasionally, until soup flavors have blended, about 1 hour.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 29 g, Fat 7.8 g, Fiber 5.2 g, Protein 13.7 g, SaturatedFat 1.2 g, Sodium 2455.8 mg, Sugar 10.3 g