Vegetarian Nori Miso Recipe

Name: Vegetarian Nori Miso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (32 fluid ounce) containers vegetable broth; 32 fluid ounces water; 2 egg whites; 1 1/2 cups miso paste; 2 tablespoons ginger paste; 1 tablespoon sesame oil; 2 cups edamame (green soybeans); 2 cups shiitake mushrooms, thinly sliced; 2/3 cup chopped spring onions; 1 clove garlic, minced; 1 teaspoon soy sauce; 1 1/2 cups cubed firm tofu; 1 teaspoon cayenne pepper; 2/3 cup crumbled dried nori (seaweed); 2 tablespoons white sugar

Servings: persons

2 (32 fluid ounce) containers vegetable broth
32 fluid ounces water
2 egg whites
1 1/2 cups miso paste
2 tablespoons ginger paste
1 tablespoon sesame oil
2 cups edamame (green soybeans)
2 cups shiitake mushrooms, thinly sliced
2/3 cup chopped spring onions
1 clove garlic, minced
1 teaspoon soy sauce
1 1/2 cups cubed firm tofu
1 teaspoon cayenne pepper
2/3 cup crumbled dried nori (seaweed)
2 tablespoons white sugar

1
Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked, about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool.
2
Reduce heat to medium. Mix miso paste, ginger paste, and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame, mushrooms, spring onion, garlic, and soy sauce to miso broth; cover pot with a lid, reduce heat to medium-low, and cook until mushrooms are no longer floating on the surface, about 10 minutes.
3
Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer, stirring occasionally, until soup flavors have blended, about 1 hour.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 (32 fluid ounce) containers vegetable broth, 32 fluid ounces water, 2 egg whites, 1 1/2 cups miso paste, and more.

Yes, Vegetarian Nori Miso falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Nori Miso

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