Vegan Miso Soup
Vegan Miso Soup is so delicious, and this version is very hearty with the kale, mushrooms and lentils. This soup goes well with a half sandwich or a side salad for lunch, or as a side dish with your dinner.
We used organic cremini mushrooms, but you can use baby portobellos, button mushrooms or your favorite mushroom. We found the miso in the cold section near the vegan ingredients. We prefer the Miso Master Organic Chickpea Miso to make it a soy free soup.
If soy free isn’t important, you can add 3/4 cup of cubed extra firm tofu to give it even more texture and protein.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
- 1 cup lentils cooked
- 2 tbsp vegetable broth
- 2 tsp garlic cloves minced (2 cloves)
- 1/4 cup shallots chopped (1 shallot)
- 1 cup mushrooms sliced
- 4 cups vegetable broth
- 3 tsp miso paste chickpea, soy free
- 2 cups kale chopped
- 1/2 tsp salt
- Dice shallots, slice the mushrooms, chop the kale and mince the garlic.
- Cook the lentils according to the package instructions.
- When the lentils are about finished, heat the vegetable broth over medium heat in a large pot.
- Add garlic and shallots and cook until softened. About 3 minutes.
- Add mushrooms and cook until they start to brown and soften. About 5 minutes.
- Add vegetable broth and bring to a boil.
- Reduce to simmer. Add lentils, miso paste and salt. Stir to combine.
Serving size is about 1 cup of soup.
Courtesy of Amy Height on OneGreenPlanet.org.
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