Tofishy Miso Spinach Soup Vegan Plant-Based Recipe

This Tofishy Miso Spinach Soup is a lot like the Tofu Miso Soup that’s found at most Chinese restaurants. The restaurant version uses fish broth so I’ve always had to make this at home. Nori flakes add a bit of seaweed or “fishy” flavor.

Tofishy Miso Spinach Soup Vegan Plant-Based Recipe Planted365.com

I’ll be the first to agree that this is not, an “Oh em gee! This is amazing!” sort of recipe. That would be the Vegan Pork Tenderloin or this Southern Style Not Fried Boneless Tofu.

No, this is more like, “We just got home and we’re hungry but trying to stick to healthy vegan food but really want something tasty but easy, too.”

Yeah, like that.

Tofishy Miso Spinach Soup Vegan Plant-Based Recipe Planted365.com

It’s chilly and dreary here today, too, so this was a welcome hot meal to savor. I think it may have done well in the Instant Pot, but on the stove, it was ready in 20 minutes.

Super simple, this has common ingredients that can be found at most local grocers.

Is tofu a whole food or a processed food?

I looked it up and there are arguments for both sides. Tofu is coagulated soy milk where the curds are pressed together to form the block we’re all familiar with. It has had the fiber, known as orkara, removed.

So, I’m not entirely sure. But it sure is delicious in this soup.

If you’re on the fence on whether you believe soy is healthy or not, please do read this informative article, Soy — Devil Fruit or Bean (Hint: it’s a Bean). It should elleviate most or many of your concerns.

Tofishy Miso Spinach Soup

This vegan tofu miso soup uses spinach and broccoli as well Nori flakes. 

Course Soup
Cuisine Vegan
Keyword tofu miso soup
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 3
Calories 220 kcal

Ingredients

  • 12 oz extra firm tofu, cubed
  • 1/2 cup sliced carrots
  • 1/2 cup sliced shallots
  • 1/4 cup sliced green onions
  • 1 cup sliced broccoli florets
  • 2 cups fresh spinach
  • 2 tbsp Nori flakes or 1 sheet Nori paper, shredded
  • 3 cups vegetable broth
  • 1 tsp thinly sliced garlic
  • 2 tsp grated fresh ginger or 1 tsp dried
  • 1/2 tsp red pepper flakes
  • 3 tbsp miso paste
  • 2 tbsp soy sauce or tamari sauce if gluten-free
  • salt and pepper to taste

Instructions

  1. Put all ingredients into a large saucepan, stirring until miso is dissolved. Then bring to a boil, reduce heat and simmer for 20 minutes or until everything is tender. 

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XO Lisa

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