Vegan Miso Soup with Rice, Carrots & Pea Shoots

Save
Print

By

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!

Print

Leave a comment

Your email address will not be published.

further food collagen

You Might Also Like

Save

Crunchy Spring Waldorf Salad (Vegetarian, Low-Carb)

This crunchy spring Waldorf salad is basically a super simple recipe, almost the same as the original. I replaced the apples with Jicama and the grapes with organic strawberries. What I did differently and where Jamie Oliver inspired me, is the way I...

Save

Thai Green Curry Mussels (Dairy-Free, High-Fiber)

I really love Thai food, so it was no surprise to me that I swooned over this flavorful and light green curry right from the get-go. I don’t usually go wild for mussels, but this dish made me fall in love. The smell, the taste, and the look of this...

further collagen

Community Picks

#Eatbetter #Gofurther

The material on this site is provided for educational purposes only, and is not to be used for medical advice, diagnosis or treatment. Statements made on this site have not been evaluated by the Food and Drug Administration and products sold on Further Food are not intended to diagnose, treat, cure, or prevent any disease. For more information see our Terms of Use , Privacy Policy and Shipping and Returns Policy.

Authorize.Net Merchant - Click to Verify

Send this to friend