“This is a quick and easy vegetarian version of miso soup.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a soup pot Boil 250ml of water with 1 vegetable stock cube, once it comes to a boil turn down to simmer.
  2. Add the sliced carrots and mushrooms and simmer lightly for a few minutes.
  3. Add the spinach and continue to simmer until they're barely tender.
  4. In a separate bowl, mix the miso paste with about 250ml of the soup stock, until it's smooth with no lumps.
  5. Add the miso mixture and the tofu cubes to the pot.
  6. Heat gently and take care not to boil -or the miso will lose some of its flavour.

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