A creamy, comforting, veggie-packed twist on miso soup. Toasted and ground sesame seeds add a wonderfully rich, nutty flavor to this light yet filling plant-based dish.
Prep Time10 minutesmins
Cook Time20 minutesmins
Course: Main Course, Soup
Cuisine: Japanese, Vegan
Servings: 3
Ingredients
3cupswater
1tspkombu dashi powder
3tbspwhite miso
3tbspwhite sesame seedstoasted and ground
3tbsptahini
1tbspmirin
2small carrotspeeled and sliced
1cupmushroomssliced
1zucchinisliced
1head of broccolicut into florets
1cupspinach
1 ½cupsshelled edamame
2green onionssliced
Instructions
Add water and dashi powder to a large pot and bring to a boil. Add the carrots and cook for a few minutes until carrots are tender. Add broccoli, zucchini, and mushrooms.
Mix in sesame seeds, mirin, and tahini and continue to cook until broccoli and zucchini are tender. Once all the veggies are cooked, add in the spinach, edamame and green onions. Cook until spinach has wilted, then turn off the heat and mix in miso until evenly dispersed.
Serve with noodles or rice as desired and garnish with extra sesame seeds.