Tofu and Veggie Miso Soup

• porties: 3

Ingrediënten

Soup Base

4 cups vegetable broth

1–2 tbsp white or yellow miso paste (to taste)

1 tsp fresh grated ginger

1 tsp tamari or low-sodium soy sauce (optional)

Protein

250–300g firm tofu, cubed

Optional protein boost:

½ cup edamame

1–2 tbsp white miso extra

Veggies

1 cup mushrooms, sliced

1 cup bok choy or spinach

½ cup carrot, thinly sliced

½ cup zucchini, sliced

2 tbsp spring onions, sliced

Extras (Optional)

1 tsp sesame oil

1 tbsp sesame seeds

Seaweed (wakame or nori strips)

Chili flakes

Instructies

Heat the broth: Bring vegetable broth to a gentle simmer. Add ginger, mushrooms, carrot, and zucchini. Simmer 5–7 minutes until veggies soften.

Add protein: Gently add tofu (and edamame if using). Simmer 3–4 minutes to heat through.

Add miso (important!): Turn heat to low (do not boil). Dissolve miso paste in a small bowl with warm broth. Stir into soup gently.

Finish: Add greens and spring onions. Stir in sesame oil if using. Taste and adjust seasoning.