Miso Soup with Mushroom & Edamame
This miso soup takes what your local sushi spot makes to a whole new level of awesome, with fresh miso paste, tofu, edamame, and mushrooms – YUM!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: vegan
Ingredients
Scale
- 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.
Instructions
- In a small bowl, add miso paste to 1/4 cup water. Whisk until completely smooth and set aside.
- Spray a large soup pot with grapeseed or coconut oil. Turn heat to medium. Add in your mushrooms and sauté 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 add your garnishments. Try mixing together different toppings, or add them all!
Notes
This dish is vegan if you don’t add fish sauce!
Find it online: http://samanthaelaine.net/miso-soup-with-mushroom-edamame/