Easy One-Pot Veggie Miso Soup

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Easy One-Pot Veggie Miso Soup
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Easy One-Pot Veggie Miso Soup

Course: Lunch, DinnerCuisine: Vegan, Oil-FreeDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

30

minutes

This easy and versatile recipe uses what you have on hand, fresh or frozen, to make a quick, delicious, one-pot meal.

Ingredients

  • ½ chopped onion (I used about ½ cup frozen)

  • ½ pound mushrooms sliced

  • 2 carrots, matchstick cut or shredded

  • About 3 cups liquid (veggie broth and water)

  • ½ cup fresh or frozen bell pepper slices

  • 1 cup frozen spinach

  • 1 teaspoon Bragg liquid aminos (or soy sauce or tamari)

  • ½ teaspoon dulse flakes

  • 2 servings rice noodles

  • ½ block firm tofu, cubed*

  • 1 teaspoon miso paste*

Directions

  • Sauté onions and mushrooms until mushrooms are soft and slightly browned, about 5 to 10 minutes.
  • Add carrots, broth or water, bell peppers, spinach, Braggs, and dulse flakes and bring to a boil.
  • Break rice noodles and stir them in.* Add cubed tofu on top. Cook mixture about 10 minutes or until noodles are the texture you want.
  • Mix a little bit of the broth with the miso to more easily incorporate it and then dump into the pot.
  • Stir the mixture, check the noodles to make sure they are done and then serve.

Notes

  • You can use soft, medium, or firm tofu depending on what texture you like. But I would not recommend silken tofu.
  • You can use any kind of miso paste you like, I used white miso paste.
  • I made this as a quick one pot meal that I was going to eat immediately, so I cooked the noodles in the soup. If you want to make a larger batch so you will have leftovers, I would recommend reducing the liquid you use for the soup and cooking and storing the noodles separately so the noodles don’t continue to soak up liquid as the leftovers sit in the fridge. You can do it either way, but if you want to make sure the noodles don’t get mushy that is your best bet.