Vegetarian Nori Miso Recipes

VEGAN MISO SOUP

Steps:

• In a large pot, bring water to a boil over high heat. Now reduce heat to maintain a gentle simmer. Break up nori into 3-4 pieces and add to water. Simmer for 1-2 minutes until it breaks down.
• Remove from heat and pour broth through a Mesh Strainer into another pot or large heat-safe bowl. Return strained broth to the pot and return to the stovetop over medium heat. Discard nori.
• Add tofu and green onions. Bring to a gentle simmer for 1-2 minutes to warm tofu throughout. Remove from heat.
• Place a mesh strainer over the pot and add the miso paste. Dissolve using a spoon or spatula (see note for alternative method) Serve and enjoy!

EASY VEGETARIAN MISO SOUP

Steps:

• Gather the ingredients.
• Bring the water to a slow simmer in a medium pot and add the shredded seaweed. Allow the seaweed to simmer for at least 5 to 6 minutes.
• Reduce the heat to very low and add the miso, scallions, tofu, and soy sauce, if using. Stir until the miso is well dissolved. It's best not to boil the miso, as this will ruin some of its healthy properties, as well as change the flavor of the soup.
• Ladle into bowls, serve hot, and enjoy.

VEGETARIAN NORI MISO

Steps:

• Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked, about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool.
• Reduce heat to medium. Mix miso paste, ginger paste, and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame, mushrooms, spring onion, garlic, and soy sauce to miso broth; cover pot with a lid, reduce heat to medium-low, and cook until mushrooms are no longer floating on the surface, about 10 minutes.
• Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer, stirring occasionally, until soup flavors have blended, about 1 hour.

EASY VEGAN MISO SOUP

Steps:

• Hydrate dry wakame in a bowl of warm water.
• Bring water to a boil over high heat.
• Add tofu and soy sauce and cook for a few minutes.
• Squeeze excess moisture from hydrated wakame and add it to the soup. Cook for 2 minutes.
• Turn heat off and position a small strainer into the soup. Add the miso to the strainer and use a whisk to stir in the miso until all lumps are broken up.
• Turn heat back on and cook until broth almost starts to simmer. Turn heat off.
• Serve and top with chopped green onion.