Miso soup is wonderful on a cold day or a day I don’t feel well. I make make mine extra hearty so that I need little else to feel full.
Miso is a fermented something, usually soy, but there are other kinds of miso if avoiding soy. It has a salty taste, but the saltiness does not trigger blood pressure they way table salt does. I tend to use a white, mild or mellow miso.
One Pot Miso Soup
1 tsp Olive Oil or 2 TBS water
1 onion sliced
Other desired veggies (bell pepper, mushroom, spinach. etc.), chopped
4 cups water
1 vegetable, no salt added bouillon cube
8 to 15 oz firm tofu, cubed
2-4 TBS Miso, dissolved in a little water
Sauté onion on medium heat until soft, add other veggies, except spinach. Cook until tender. Add water and bullion. Bring to a simmer. Add tofu and spinach. Cover until spinach is wilted. Add miso, stir, and serve hot.
An Everyday Vegan 