Vegan Miso Soup

Cook Mode
(Keep screen awake)

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

1. 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.

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

3. 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 (per serving)