Vegetable Miso Soup
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Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
 
Miso soup filled with soft tofu, carrots, bok choy, mushrooms, and edamame. This vegetable miso soup is delicious and perfect for the chilly winter spring weather.
Ingredients
  • 1 pack of dashi
  • 3 cups water
  • 2 ½ tablespoons miso paste
  • ½ cup sliced carrots
  • 1 cup sliced white mushrooms
  • 1 cup sliced oyster mushrooms
  • ¼ cup deshelled edamame
  • 1 bok choy, cut into small pieces
  • Seaweed, cut thinly
Directions:
  1. In a medium sized pot, add dashi and water. Allow the soup to come to a boil. Then add the miso. Stir to dissolve the miso.
  2. Next, add the mushrooms and carrots since these take longer to cook. Once the mushrooms and carrots have softened, add bok choy and tofu.
  3. After a few minutes, remove the soup from heat.
  4. Divide the soup into bowls and add edamame and thinly cut seaweed.
  5. Serve the vegetable miso soup warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2016/03/17/vegetable-miso-soup/