Vegan Miso Soup

Name: Vegan Miso Soup
Total time: 45
Yield: 6
Ingredients: 1 (12 ounce) package firm tofu, diced into 1/2-inch pieces; 3 teaspoons olive oil, divided; 1 teaspoon ground black pepper; 4 carrots, diced; 1 large onion, chopped; ½ cup sliced fresh mushrooms; 4 large cloves garlic, minced; 1 tablespoon ground turmeric; 2 cups water; 2 cups vegetable broth; ¼ cup quinoa; 1 bunch kale, chopped; ¼ cup miso paste; 1 red bell pepper, chopped; 3 green onions, sliced

Recipe by Stephanie Wiebe Meismer from allrecipes.com

Dinner 45 Mins.

Ingredients

6 servings

•

1 (12 ounce) package firm tofu, diced into 1/2-inch pieces
•

3 teaspoons olive oil, divided
•

1 teaspoon ground black pepper
•

4 carrots, diced
•

1 large onion, chopped
•

½ cup sliced fresh mushrooms
•

4 large cloves garlic, minced
•

1 tablespoon ground turmeric

•

2 cups water
•

2 cups vegetable broth
•

¼ cup quinoa
•

1 bunch kale, chopped
•

¼ cup miso paste
•

1 red bell pepper, chopped
•

3 green onions, sliced

Instructions

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Coat tofu with 2 teaspoons olive oil and black pepper. Place on a baking sheet.
Broil in the preheated oven, stirring occasionally, to lightly crisp tops and bottoms, 3 to 5 minutes.
Heat remaining olive oil in a Dutch oven over medium-high heat. Add carrots and onion and stir-fry until tender, about 5 minutes. Add mushrooms, garlic, and turmeric. Stir in water, vegetable broth, and quinoa. Reduce heat and let simmer for 5 minutes. Add tofu and kale; cover, and let simmer for 3 minutes. Whisk in miso; turn off heat and stir in bell pepper and green onions. Serve immediately.