Plant-Based Miso Comfort Bowl
A savory and umami-packed vegan miso soup featuring kombu broth, tofu, seaweed, and fresh greens for a comforting and nutritious dish.
Equipment
- Medium Pot
- Ladle
- Small Bowl
- Sharp knife and cutting board
Ingredients
Main Ingredients
- 4 cups water
- 2 pieces kombu (dried seaweed)
- 4 dried shiitake mushrooms
- 3 tbsp white miso paste or chickpea miso for soy-free
- ½ cup silken tofu diced
- ¼ cup wakame seaweed rehydrated
- ¼ cup scallions thinly sliced
- ½ cup baby spinach leaves
- 1 tsp sesame oil optional, for garnish
Instructions
- In a medium pot, combine water, kombu, and dried shiitake mushrooms. Heat gently over medium heat and simmer for 10 minutes. Remove the kombu and mushrooms, slice the mushrooms, and return them to the pot.
- Soak wakame in warm water for 5 minutes, then drain and set aside.
- In a small bowl, mix the miso paste with 1/4 cup of the hot broth until dissolved. Add the mixture back to the pot.
- Gently stir in diced tofu and rehydrated wakame. Simmer for 2-3 minutes, ensuring not to boil, to preserve probiotics in the miso.
- Add baby spinach leaves and scallions. Cook for 1 minute until the spinach is wilted.
- Ladle into bowls and drizzle with sesame oil if desired. Serve immediately.
Notes
Substitute chickpea miso for a soy-free version. Use vegetable broth instead of water for added flavor. Store leftovers in the fridge for up to 2 days; reheat gently.
Nutrition
Calories: 80kcalCarbohydrates: 7gProtein: 5gFat: 3gSaturated Fat: 1gSodium: 450mgPotassium: 150mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg
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