This vegan version of traditional Japanese miso soup replaces fish-based dashi with vegetable broth. Eggplant and leek complement the rich flavor of white miso.
SERVING SIZE: 1 cup (230 grams)
PREP TIME: 5 minutes
COOKING TIME: 10 minutes
- 3 cups (710 milliliters) low-sodium vegetable broth
- ½ 14-ounce package firm tofu, drained
- 1 Japanese eggplant, sliced and quartered
- ⅔ cup thinly sliced leek
- 2 tablespoons white miso
- 2 tablespoons sliced green onion
- In a medium saucepan, bring broth to a boil.
- Meanwhile, slice tofu and gently press out excess moisture using a clean towel.
- Cut tofu into half-inch cubes.
- Add eggplant and leek to gently boiling broth and cook for 7 to 8 minutes or until eggplant is tender.
- Reduce heat to low.
- In a small bowl, stir together miso and 3 to 4 tablespoons of hot broth until miso is dissolved.
- Add miso and tofu to the simmering soup and cook 1 to 2 minutes.
- Divide soup into 4 bowls and garnish with thinly sliced green onion.
NUTRITION PER SERVING: 93 calories, 3g total fat, 0g saturated fat, 0mg cholesterol, 435mg sodium, 10g carbohydrate, 3g fiber, 4g sugar, 7g protein, N/A potassium, N/A phosphorus