Miso Soup with Mushroom & Edamame

Name: Miso Soup with Mushroom & Edamame
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: vegan
Ingredients: 5 tbsp white miso paste; Grapeseed oil spray; 1 cup sliced mushrooms; 1 cup frozen edamame, thawed; 0.3 ounce package dry-roasted seaweed, sliced; 12 ounce package extra-firm tofu, cut into 1 inch cubes; Toppings: sesame seeds, soy sauce, fish sauce, sriracha, green onions, etc.

June 24, 2016

Good evening! I hope that you’ve enjoyed this week as much as I have! I truly love adding content and excitement to this website! Today I wanted to do something for a very good friend of mine, who has been requesting this recipe for awhile now. And I mean, c’mon, why wouldn’t she? This miso soup takes what your local sushi spot makes to a whole new level of awesome. A lot of the time, those restaurants are serving you a rehydrated mix. Yummm. NOT.

This one uses fresh miso paste, which you can find in the refrigerated section of your grocery store, usually next to the tofu and other vegan products. There are many flavors to choose from, but I like the mellow white. Add about 5 tbsp of the paste to 1/4 cup water. Whisk until completely smooth and set aside.

The rest of the prep work is just as simple. Slice some mushrooms, cube some tofu, cut up some seaweed. That’s it!

Basically everything in this recipe just gets added to one big soup pot and heated through. Start by spraying your pot with grapeseed or coconut oil. Add in your mushrooms and saute for about 5 minutes. Then add in your tofu, edamame, seaweed, and miso paste. Mix in about 5 more cups of water. Continue to stir until it is heated through.

Then comes the fun part-garnishments! On this one I used toasted sesame seeds and soy sauce. My fiance likes to add something spicy, like sriracha or red pepper flakes. A little green onion would also taste amazing! So it’s really up to you here. Have fun!