Get ready for a flavor-packed adventure with our One-Pot Vegetable and Mushroom Miso Soup with Tofu. It's vegan, hearty, and oh-so-delicious. Let's get cooking!
Prep Veggies & Mushrooms: Kick things off by cutting the vegetables and slice mushrooms into bite-sized pieces. Make sure they're no larger than 3 to 4 inches for even cooking and a satisfying bite.
Sauté Basics: Fire up a large pot and sauté the onions and garlic until they're translucent. Add a splash of rice wine vinegar to elevate the flavors. To prevent any burning, add water a tablespoon at a time. Alternatively, sesame oil is a stellar choice for stir-frying.
Add More Veggies: Time to throw in the carrots, minced ginger, and diced tofu. Keep the sauté action going for another 3 minutes. This is where the flavors start to come alive.
Broth & First Batch of Peas: Add your vegetable broth or to the pot and bring it to a boil. Once it's bubbling, toss in the miso, nori sheets, mushroom slices, and half of the green peas. Optional but recommended: a sprinkle of five Chinese spices.
Simmer: Turn down the heat to a simmer and let all those amazing flavors meld for about 15 minutes. This is the stage where your soup goes from good to "can't stop slurping."
Final Touch: Right before serving, add the remaining green peas for that vibrant pop of color and freshness. Trust us, it makes a difference.
Noodle Option: If you're feeling like going the extra mile, pour the hot miso soup over uncooked rice noodles. Let them sit for 4 minutes to soften, and voila, you've got a hearty, soul-warming meal. Enjoy!
Garnish Time: To elevate your miso soup even further, consider adding some optional garnishes listed in the ingredients section. Whether it's a sprinkle of sesame seeds, a dash of chili flakes, or a handful of enoki mushrooms cilantro, these finishing touches can make your dish truly unforgettable. Just scatter your chosen garnishes over the top right before serving. Trust us, it's the cherry on top of an already delicious meal. Enjoy!
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Notes
Consider starting with half of the recommended quantity of miso paste and gradually adding more, one tablespoon at a time, until it reaches your desired taste. Although it is not excessively intense, the recipe is designed to achieve a robust umami flavor by utilizing dark miso paste.