Description
This nourishing miso tofu quinoa soup is perfect for a healthy meal!
Ingredients
Scale
- 2 tbsp white miso paste
- 2 cups vegetable broth
- 1 block firm tofu, cubed
- 1 cup cooked quinoa
- 1 cup shelled edamame
- 1 cup spinach leaves
- ½ cup shiitake mushrooms, sliced
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 tbsp soy sauce
- 1 tbsp chopped green onions
- 1 tbsp sesame seeds
Instructions
- Pour vegetable broth into a pot and bring to a gentle simmer over medium heat.
- Stir in miso paste until fully dissolved, then add grated ginger and minced garlic.
- Add sliced shiitake mushrooms and cubed tofu, cooking for 3–4 minutes until mushrooms soften.
- Stir in cooked quinoa and shelled edamame, heating through for another 2 minutes.
- Add spinach leaves and soy sauce, cooking until spinach wilts.
- Drizzle sesame oil over the bowl and ladle the soup into serving bowls.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
- Feel free to add other vegetables of your choice.
- Can be served topped with more sesame seeds for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg