Vegan miso soup with tofu and edamame

Vegan miso soup with tofu and edamame: a light, savoury soup with miso paste, tofu, edamame and spring onion – quick to make and pleasantly filling.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 150 kcal per serving
• Protein: 12 g
• Fat: 5 g
• Carbs: 10 g

Ingredients

• 2 tbsp light miso paste
• 100 g tofu
• 50 g frozen edamame
• 1 spring onion
• sesame oil (a few drops)

Method

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

1. Wash the spring onion and slice it into thin rings. Cut the tofu into small cubes.
2. Cook the edamame briefly or let them thaw. Meanwhile, heat water in a pan, but don't let it boil hard.
3. Stir the miso paste into a little hot water until smooth, add it to the pan and mix everything well.
4. Add the tofu, edamame and the white part of the spring onion to the broth. Warm everything gently so the soup keeps its flavour.
5. Stir in the sesame oil and sprinkle over the green part of the spring onion.
6. Ladle the soup into bowls and serve hot straight away.

Good to know

A soup like this is just right when you need something quick but still want something warm on the table. It's clear, savoury and pleasantly light.

Swaps

Tofu → tempeh (more protein, a little stronger in flavour thanks to fermentation); edamame → green peas (similar fibre, a little milder); sesame oil → avocado oil (stable when heated and more neutral); spring onion → chives (mild onion flavour, also with vitamin K)

Allergens

Contains soya and usually sesame too. Fine for children in a mild, not-too-salty version, and generally fine during pregnancy if the tofu and edamame are heated well and you use pasteurised miso. Contains: sesame.

Dairy-free recipes