Vegan kimchi miso soup

Vegan kimchi miso soup with silken tofu, edamame, wakame and spring onions – savoury, creamy and quick to make with white miso paste and vegetable stock.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 220 kcal per serving
• Protein: 18 g
• Fat: 9 g
• Carbs: 12 g

Ingredients

• 200g soft silken tofu
• 800ml hot vegetable stock
• 100g frozen edamame
• 2 spring onions
• 150 g vegan kimchi
• 1 handful of wakame seaweed (optional)
• 2-3 tbsp white miso paste (shiro miso, gluten-free)
• 1 tsp sesame oil

Method

You’ll need: saucepan · chopping board · knife · mixing bowl · sieve · wooden spoon · ladle

1. Wash the spring onions and slice them into thin rings. If using wakame, soak it briefly and drain.
2. Heat the vegetable stock in a pan and simmer the edamame gently in it for a few minutes. Carefully break the silken tofu into pieces.
3. Add the kimchi, edamame, silken tofu and wakame to the hot stock and warm through briefly. Don't let the soup boil hard, so the tofu and seaweed keep their texture.
4. Stir the miso paste smooth in a small bowl with a little hot stock. Then return it to the pan and just let it steep gently.
5. Stir in the sesame oil and finish with the spring onions. Balance with a little more kimchi or stock to taste.
6. Ladle into bowls and serve piping hot straight away.

Good to know

This soup is warm, salty, gentle and still lively. I especially like it on days when things should be easy but not boring.

Swaps

Silken tofu → firm tofu (a bit more bite and often a little more protein) Edamame → green peas (fibre and plant protein) Wakame → baby spinach (provides folate and goes mildly with the stock) Sesame oil → avocado oil (milder flavour, mainly monounsaturated fats)

Allergens

Contains soya (tofu, edamame, miso) and sesame (sesame oil); choose gluten-free miso. Because of the salt and heat, it's better suited to older children, and during pregnancy pasteurised or hygienically made fermented products are the safer choice. Contains: soya, sesame.

Frequently asked questions

How much iodine is in wakame?

Wakame can contain a lot of iodine, but the amount varies widely depending on origin and processing. So it's best used sparingly, especially if you already eat iodine-rich foods or take supplements.

Does fermentation mean miso suits everyone?

Not everyone. Miso is fermented, but it's also salty and made from soya, which some people are sensitive to; how well you tolerate it varies.

What do edamame contain nutritionally?

Edamame provide plant protein, fibre, folate, iron and magnesium. They also contain natural plant compounds from the soya bean.

Does kimchi suit a sensitive stomach?

That depends on its heat, acidity and how well you personally tolerate it. Chilli, garlic and fermentation can be pleasant, but they can also irritate a sensitive stomach.

How much calcium does the tofu in this soup contain?

That varies. Tofu's calcium content depends heavily on the coagulant used, so it's worth checking the nutrition information on the pack.

Dairy-free recipes