Vegan Miso Soup with Rice, Carrots & Pea Shoots

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Vegan miso soup with rice, carrots & pea shoots is made with kombu dashi, white miso paste, sushi rice, wakame seaweed, silken tofu, grated carrots, and fresh pea shoots. This healthy soup makes a great lunch or dinner on its own or with a small appetizer.

Further Food Nutritionist Commentary:

Perfect for a cold winter day, this vegan miso soup is loaded with over 100% of your daily Vitamin A needs and almost 75% of your Vitamin C needs thanks to the carrots and pea shoots! This soup is also very low in fat with only 3g per serving and no saturated fat. Tofu helps to pack this dish with 12g of protein per serving so you will be full and satisfied!

By Liz Lederman

Vegan Miso Soup with Rice, Carrots & Pea Shoots

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Servings: 4

Ingredients

1 ounce kombu (dried kelp)
4 cups water
1/4 cup white miso paste
3/4 cup silken tofu, drained
2 tablespoons dried wakame seaweed
1 cup grated carrots
2 cups cooked sushi rice
1 cup fresh pea shoots

Instructions

  1. Pour the water into a medium pot and add the kombu.
  2. Turn the heat to medium and bring to a very light simmer (do not boil) for 10 minutes.
  3. Remove the kombu with tongs and discard. Congratulations, you just made dashi!
  4. Put the miso paste into a small soup bowl and add about 3/4 cup of warm dashi. Stir to combine and then add back to the soup pot.
  5. Add the wakame seaweed and tofu to the pot and simmer for 3 more minutes.
  6. Ladle the soup into bowls. Add the grated carrots and pea shoots. Eat straight away!
Pour the water into a medium pot and add the kombu. Turn the heat to medium and bring to a very light simmer (do not boil) for 10 minutes. Remove the kombu with tongs and discard. Congratulations, you just made dashi! Put the miso paste into a small soup bowl and add about 3/4 cup of warm dashi. Stir to combine and then add back to the soup pot. Add the wakame seaweed and tofu to the pot and simmer for 3 more minutes. Ladle the soup into bowls. Add the grated carrots and pea shoots. Eat straight away!

Nutrition Information

Per Serving: Calories: 281; Total Fat: 3 g; Saturated Fat: 0 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 1070 mg; Potassium: 137 mg; Carbohydrate: 47 g; Fiber: 5 g; Sugar: 9 g; Protein: 12 g

Nutrition Bonus:

Vitamin C: 72%; Vitamin A: 117%; Iron: 16%; Calcium: 5%

 

Try Stirring In Our Collagen Peptides To ANY Soup For Added Protein!

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