I visited Yo Sushi with my daughter about a month ago, and it was the first time I’ve actually sat in the restaurant to eat. I realised that they actually have a ton of vegan options! I’d had a few takeaway things from there but there seems to be more choice if you sit in. One of the things we had was a cup of miso soup. I’d never had it before and the umami taste of the miso was just delicious, and it was very low in calories.
The following weekend I was clearing out my fridge and I found some miso I had bought, then wasn’t sure what to do with it. Now I knew! Not only is it delicious, but this quick miso soup takes less than 15 minutes to prepare, so don’t take up a lot of time. I’m not sure this recipe is 100% traditional, but it’s a good way of using green veggies. I’ve used a few different variations but all have been good.
Now I make this soup once every couple of weeks on Sundays and have enough for five servings in the fridge. I take a cup with me to work and have it before I start my main lunch. It tastes delicious, is full of green vegetables, and helps fill me up a little before starting my meal prepped cous cous salad.
Quick Miso Soup
- 1 1/2 Litre Vegetable Stock
- 2 Sheets Nori
- 1 Cup Spring Greens Have also used cabbage and leek
- 1/2 Cup Spring Onions
- 1/3 Block Firm tofu Pressed
- 4 Tbsp White Miso
- In a large pot, bring your stock to simmering. Break the nori sheets up and add. Simmer for 5 minutes .
- While this is cooking, put miso in a small bowl with enough hot water to mix with it. Mix with a whisk to get out the lumps. The mixture should be fairly smooth.
- Add chopped green vegetables and tofu and simmer for another 5 minutes.
- Turn off the heat and mix the miso mixture through.