How To make Chinese Vegetable Miso Soup
1 tb Sesame oil
2 ea Celery stalks, sliced
1 md Carrot, sliced
2 ea Garlic cloves, minced
1 c Vermicelli
1 md Turnip, diced
2 bn Scallions, chopped
1 1/2 c Mushrooms, chopped
3/4 c Snow peas
1 c Mung bean sprouts
2 tb Dry sherry
1 tb Rice or white vinegar
2 ea Tofu cakes, diced
4 tb Miso
Bring 5 c of vegetable stock to a boil. Lower heat & add sesame oil, celery, carrot & garlic. Cover & simmer over low heat for 10 minutes. In the meantime, cook the noodles separately til lal dente. Drain & set aside. Add turnip & white parts of scallions to the stock pot. Simmer for 5 minutes. Add rest of the ingredients except tofu, miso & noodles & simmer, covered, till cooked. Add the noodles & tofu. Remove from heat. Dissolve miso thoroughly in 1/2 c warm water. Stir into soup. Serve immediately. Nava Atlas, "Vegetariana"
How To make Chinese Vegetable Miso Soup's Videos
Vegan Miso Soup
Miso Soup has been around for centuries and is considered the ultimate comfort food for millions of people around the world. This week I tried my hand at making a very simple, but very tasty Vegan Miso Soup.
Vegan Miso Soup Recipe --
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15-minute Vegan Miso Ramen with silky smooth broth
Give this quick and delicious 15-minute vegan miso ramen a try today! It's a simpler version of the miso ramen with a few modifications on how to prepare the ingredients. :-) I really hope this recipe can inspire you or satisfy your ramen cravings, especially when you are not near a vegan ramen shop.
Get the full recipe instructions:
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Ingredients
½ tablespoon neutral oil
½ teaspoon grated ginger
3 garlic cloves finely minced
3 stalks green onion white and green part separated
½ tablespoon toasted sesame seeds
2½ cups water
1 piece of kombu 5x3
2 instant noodle square 63g each
½ tablespoon soy sauce
a handful of bok choy halved
1 tablespoon miso*
½ tablespoon dou ban jiang*
½ cup unsweetened plant milk
Garnish
2-3 tablespoons frozen sweet corn thawed
a splash of chile oil
toasted sesame seeds
Notes:
- Some miso and dou ban jiang are saltier than others, so please adjust accordingly.
- I used dried instant noodle that only takes about 3 minutes to cook
- If you prefer more broth, please use only 1 noodle square
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WoonHeng is now part of the Amazon Affiliate program. This means if you decide to purchase through my links below, I will receive a small commission, at no cost to you. Since not all of the products I used are available on Amazon, I'm sharing similar ones as my recommendation that I've tried before. I hope the list is helpful and thank YOU for your support!
Products I used and recommendations:
1. Miso Paste -
2. Fermented Bean Sauce -
Amazon sells this brand in a pack of 3, so the best bet is to get it at your nearest Asian grocery store if you need just one.
3. Kombu -
The above kombu is the closest sub that I've used before.
#veganramen #misoramen #easyramen
Asian Vegetable Miso Soup Bowl - 2 Minute Recipe!
This Asian vegetable miso soup bowl is so quick and easy to make. You can have this ready to eat in just a couple of minutes!
Fresh and tasty, this is such a healthy and satisfying meal... and best of all it is so easy to make that even a child can do it.
Great for students, busy mums or anyone wanting a fast vegan meal that is delicious and whole food plant based :-)
You can vary it up to include any add-ins that you like. YUMBO!
Print recipe from my website at:
Recipe by Cooking With Plants - Anja Cass
Enjoy xx
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Easy Vegan Miso Soup with Noodles! 10 Minutes to Make & Less than 150 cals Per Serving!
Healthy vegan miso soup that is WFPB (whole food plant based) friendly, low calorie, and delicious! Today I am using my homemade kombu dashi (see recipe video below) to make a fish free version of miso soup! I am also using a non-traditional addition of shirataki (konjac yam) noodles, but of course you can swap these out for brown rice noodles, whole wheat noodles, buckwheat noodles, zucchini noodles... or to go the more traditional route, no noodles at all! Hope you guys enjoy!
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Brown Rice noodles:
Buckwheat noodles:
Whole wheat noodles:
Shirataki noodles (Miracle Noodles)
Spiralizer (to make zucchini noodles!)
???? Info on miso:
???? Info on shirataki noodles:
???? Miso Soup with Shirataki Noodles:
2 cups kombu dashi (or sub vegetable broth)
4-5 mushrooms, chopped
1 cup broccoli florets
2-3 stalks of bok choy
1 TBL white miso paste
1/3 of package (or more!) shirataki noodles (or sub any noodles you like!)
Add to your liking: soft tofu (or firm if you prefer!), green onions and 1/3 nori sheet torn into strips. Enjoy!
Calories & macros for 1 serving (this recipe makes 1 serving)
Calories = 133, Fat = 2.3g, Carbs =12.9g, Protein = 10.6g
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Miso Soup Recipe - Japanese Cooking 101
This video will show you how to make Miso Soup.
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Miso Noodle Soup Recipe/ Japanese vegan udon miso soup in 20mins in one pot/ nikomi udon
Looking for EASY noodle soup recipe??? This miso noodle soup recipe is perfect for your busy weekday dinner! The kabocha is heavenly sweet and thick meted in the miso soup. It's a popular dish called miso nikomi udon/ 煮込みうどん in Japan.
I made the recipe vegan, so I hope everyone can enjoy it!
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