Vegetable miso soup

...

Vegetable miso soup

So delicious and healthy!

Serves 4-5

1 tbsp vegetable oil
1 tsp sesame oil
1 small white onion, chopped
3 cloves garlic, minced
7 oz extra firm tofu, drained and cubed
½ tsp minced ginger
3 small celery stalks, sliced
¾ cup matchstick carrots
10 shiitake mushrooms, sliced
1 cup edamame, frozen
1 ½ cup miso + ½ cup water
1 cup bean sprouts
8 cups water
½ cup dried nori seaweed or wakame, sliced (optional)
salt and pepper to taste

Garnish: bean sprouts, scallions and sesame seeds.

INSTRUCTIONS
Saute the oils, onion, garlic and tofu over medium heat for 5 minutes. Add the ginger, celery, carrots, mushrooms and edamame then saute for another 10 minutes, stirring occasionally. In a separate bowl, mix the water and miso paste. Add the miso, bean sprouts, 8 cups of water and nori to the pan and simmer over low heat for 10 minutes. Salt and pepper to taste.

Note: (1) to maintain the beneficial bacteria in the miso, be sure to add it at the end and keep the temperature on low; (2) miso soup traditionally contains seaweed, but feel free to leave it out if it’s not to your tastes.

*All nutritional information has been taken from NutritionData.Self.com and is approximate. Values will vary depending on the ingredients, brands and quantities used.

CONNECT
Website: https://flavorriot.com
Instagram: http://instagram.com/flavorriot
Facebook: https://www.facebook.com/flavorriotpage
Twitter: https://twitter.com/FlavorRiot
Pinterest: https://www.pinterest.com/flavorriot
Steemit: https://steemit.com/@flavorriot
YouTube: https://www.youtube.com/channel/UCRMP41RxjW9KgPIJRs0Wdbg/featured

This recipe is being submitted for the #veganwednesday contest hosted by @heart-to-heart. Thanks so much!!! :) ♥ ♥ ♥