The vegetarian miso soup is comforting and nourishing. It combines the smoothness of miso with the texture of vegetables and the richness of soy sauce. Perfect to enjoy on a cool night. A delight for the palate and the soul.
In a pot, prepare a vegetable broth with kombu seaweed and shiitake mushrooms.
Then, add carrots, cubed tofu, and chopped green onion.
At the end, add white miso dissolved in a bit of broth and stir carefully.
The vegetarian miso soup is served hot, garnished with fresh cilantro.
Enjoy your meal.
Vegetarian Miso Soup
Ingredients
200 grams of Cooked chickpeas
1 Small eggplant
1 Onion
1 Garlic
1 Potato
3 Bunches of fresh spinach
Vegetable broth
Vegetable bouillon cube
¾ tablespoon of Sweet paprika
Spicy paprika
Oil
Soy sauce
Red miso paste
Preparation
Step 1 : In a pot with hot oil, sauté the garlic and onion slices for 5 minutes.
Step 2 : Next, add the eggplant in cubes and sauté together with garlic and onion over medium heat.
Step 3 : Meanwhile, peel and cut the potatoes into cubes to add to the pot, adding a bit more oil if necessary.
Step 4 : Add paprika, spicy paprika, and cumin to the vegetables in the pot, sautéing for 2 minutes.
Step 5 : Add enough broth or water to cover the vegetables, adding a bouillon cube if using water.
Step 6 : Then, add the cooked chickpeas, soy sauce, and spinach, mixing well.
Step 7 : Let it boil until the potatoes are tender.
Step 8 : Once all the vegetables are cooked, remove from heat and serve in individual bowls, adding half a teaspoon of red miso to each.
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