Soy-Free Miso Soup with Tofu
Discover the comforting, umami-packed flavors of Soy-Free Miso Soup with Tofu, a nourishing twist on the traditional Japanese classic. This recipe swaps out conventional soybean-based miso for chickpea miso, making it perfect for those avoiding soy. A light yet flavorful dashi stock, made with kombu, serves as the base, while silken tofu, shredded carrots, and optional seaweed create a harmonious blend of textures. The soup is gently simmered to preserve its delicate umami notes, then finished with green onion for a fresh, aromatic garnish. Ready in just 25 minutes, this quick, plant-based miso soup is not only allergy-friendly but also a wholesome, vegan option that's perfect as a light appetizer or satisfying meal.
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Recipe Information
Ingredients
- 3 tablespoons Chickpea miso
- 4 cups Water
- 1 piece Kombu (dried kelp)
- 7 ounces Silken tofu
- 2 stalks Green onions
- 0.5 cup Seaweed (optional)
- 0.25 teaspoon Salt
- 1 medium Carrot
Instructions
Start by making a dashi stock. Rinse the piece of kombu under cold running water and place it in a pot with 4 cups of water. Let it soak for about 15 minutes.
While the kombu is soaking, prepare the other ingredients. Cut the silken tofu into 1/2-inch cubes and set aside.
Slice the green onions thinly and shred the carrot into small matchsticks.
After the kombu has soaked, place the pot on medium heat and bring it to a simmer. Do not let it boil to preserve the umami flavor.
Remove the kombu from the pot once small bubbles start to appear around the edges.
Add the shredded carrot and optional seaweed to the pot. Simmer for 5 minutes until the carrot is tender.
Turn off the heat. Dissolve the chickpea miso paste in a small amount of warm broth in a separate bowl to make a smooth liquid, then add it to the pot, stirring well.
Gently add the tofu cubes to the pot and let them warm through for 1-2 minutes without boiling.
Taste and adjust seasoning with salt if necessary.
Serve the soup hot, garnished with sliced green onions.
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2787 mg | 121% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.5 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 926 mg | 71% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 736 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
