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Vegan miso soup with peas and baked tofu

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 200°C or set the grill to medium.
  2. 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.
  3. 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.
  4. Add the peas and wakame to the pan and cook for 3 minutes. Stir in the miso mixture, then turn off the heat.
  5. Serve with the baked tofu and a squeeze of lime juice.