Edamame Miso Soup from Awesome Vegan Soups
Who doesn't love edamame? Get a whole lot of it in this easy miso soup. Spinach is added for an extra vitamin boost, and don't skip the chopped scallions!
Servings: 3 cups
Ingredients
- 1 Tablespoon (5 g) wakame seaweed
- 1 Tablespoons (40 g) vegan miso paste
- 2 1/4 cups (540 mL) water, divided
- 1 cup (100 g) shelled edamame
- 1/8 cup (10 g) chopped, fresh ginger
- 1/2 cup (15 g) baby spinach
- 1 scallion chopped, for garnish
Instructions
- Soak the wakame seaweed for 5 minutes in a bit of water to rehydrate it. Drain the water from the seaweed and set it aside. Dissolve the miso paste in 1/4 cup (60 mL) of water.
- Bring 2 cups (473 mL) of water to a boil in a stockpot, and add the edamame and ginger. Cook for 4 minutes until the edamame is cooked. Stir the baby spinach into the pot and remove it from the stove. Add the soaked wakame and miso water.
- Divide the soup into bowls, garnish with chopped scallion and serve immediately.
Notes
Make sure the miso paste you are buying does not contain bonito, as this contains fish and will not be vegan friendly.