Name: Vegan miso soup with peas and baked tofu
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: For the baked tofu:; 1 block of firm tofu (about 250g); 1 Tbsp sesame seeds; 1 tsp sesame oil; 2 tsp vegetable oil; 1 Tbsp Kikkoman soy sauce; 1 tsp rice vinegar; For the soup:; 750 ml vegetable stock; 2 cups frozen peas; 1 Tbsp dried wakame; 1 Tbsp miso paste; Lime juice to serve

Vegan miso soup with peas and baked tofu

20 Jan 2021

by Wholeness

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

This vegan miso soup with peas and baked tofu is an interesting version that is super easy to make. You can serve it with steamed rice, soba or rice noodles for a hearty meal.

Ingredients

For the baked tofu:
1 block of firm tofu (about 250g)
1 Tbsp sesame seeds
1 tsp sesame oil
2 tsp vegetable oil
1 Tbsp Kikkoman soy sauce
1 tsp rice vinegar
For the soup:
750 ml vegetable stock
2 cups frozen peas
1 Tbsp dried wakame
1 Tbsp miso paste
Lime juice to serve

Instructions

Preheat the oven to 200°C or set the grill to medium.
Cut the tofu into 2cm cubes, then put them a mixing bowl. Add the oils, sesame seeds, rice vinegar and soy sauce, toss gently, then transfer to a baking dish. Bake or grill for 10-15 minutes, until golden all over, turning the cubes a couple of times.
Meanwhile, put the stock in a saucepan and gently bring to a simmer. Take a ladleful of the hot stock into a small bowl and mix with the miso paste. Set aside.
Add the peas and wakame to the pan and cook for 3 minutes. Stir in the miso mixture, then turn off the heat.
Serve with the baked tofu and a squeeze of lime juice.

https://cooktogether.com/recipe-items/vegan-miso-soup-with-peas-and-baked-tofu/

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