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.