Easy Soy Milk Tofu Miso Soup

Whether it’s a warm summers day or a chilly winter night there is nothing better than a simple bowl of soup, and a bowl of this creamy soy milk and tofu miso soup is deeply comforting and nourishing. A creamy soy milk based broth, seasoned with miso and sesame oil. It’s light, subtly sweet and with rich umami flavour. 

Soy milk tofu miso soup is easy, fairly quick to make, and versatile. This features a light and creamy, yet very flavourful broth made from soy milk. The soup recipe really packs a punch, with ginger, garlic and chilli all making a super-flavoursome broth. Stir in the miso paste and a good splash of soy sauce too. Not only is it filling but it has all kinds of nutrition and hydration as well. You’ll feel more satisfied than stuffed, since most of the ingredients are pretty light – think tofu, leeks, and edamame.

It is one of my favourites, a little unique and it smells and looks absolutely delicious.

I have been a vegetarian all my life and believe that following a green living eating plan will offer you precisely what you need for good health. You will discover that your immune system becomes better and your body will be able to ward off diseases better.

The soy milk hot pot broth is light yet super flavourful

The broth is the most essential part of the recipe. The foundation – milk is infused with leek, garlic and ginger to give it its deep flavours and a luxurious broth. The tangy, umami rich miso paste brings richness to the milk, as well as a light caramel colour as it simmers and thickens.

Together with the leeks, garlic, ginger, green onion, tofu and edamame it creates a subtle but very full and round flavour and fragrance. Here, the soy milk gives a creamy texture but doesn’t lend too much beany flavour.

And my favorite ingredient – miso – gives the soup a fantastic malty umami. I recommend stirring this in at the end, to preserve its macrobiotic properties. And you can add as much as you need to reach your preferred saltiness level.

The ingredients needed to make Soy Milk Miso Soup with Cabbage:

• Leeks
• Garlic
• Ginger
• Soy Milk
• Miso Paste
• Silken tofu
• Spring Onions
• Edamamme beans
• Sesame oil

Miso soup is usually seen in Japanese restaurants as an opener to the meal, but in this version, leeks, ginger, and garlic are simmered with soy milk to infuse it with flavours. Then white miso, a fermented soybean paste popular in both Japan and Korea full of trace minerals that are said to help strengthen the immune system, and is also high in protein is added to the soup.

Steps to make Soy Milk Miso Soup with Cabbage:

1. In a pan, gently sauté the leeks, ginger and garlic in oil over low heat for 4-5 minutes. Add the soy milk and let it simmer,( do not put on high heat or else the soy milk will curdle) and allow the flavours to infuse. Processed soy milk has sweetness that makes the soup mild.
2. In a small mixing bowl add the miso paste and add 1/4 cup of water and mix to form a smooth paste.
3. Pour the miso mixture into the pan , along with the soy sauce. Gradually add the hot water and taste.
4. Turn off the heat. Add the silken tofu & edamame beans.
5. Ladle the soup into 4 bowls. Top with the spring onions & chillies. Drizzle with sesame seed oil and chilli oil. Enjoy

Add your favourite ingredients to soy milk soup:

One of the best things about this soup is that you can add pretty much anything to it. Just choose ingredients with textures that contrast with the soft tofu cubes. Here are some of the possibilities:

• Hard root veggies and squashes (you’ll want to cut these small and cook them long so they become tender in 10-15 minutes) – carrots, potatoes, sweet potatoes, winter squash, daikon radish, taro, and winter melon.
• Mushrooms – they’ll need at least 5 minutes of simmering. Whether white, brown, shiitake, oyster, king oyster, enoki, shimeji, or wood ear, you can’t go wrong.
• Green veggies – they cook quickly – depending on the type, between 20 seconds and 5 minutes. Napa cabbage, broccoli, broccolini, (baby) bok choy, spinach, kale, and zucchini – all taste good.
• Other Asian veggies – bamboo shoots, water chestnuts, baby corn, green jackfruit or any other fun-textured veggie you can think of.
• Tofu – silken tofu is the best but regular medium-firm or firm tofu is nice and filling.

Helpful Tips and Tricks to Make Soy Miso Soup

• You can either mix the miso into the broth immediately after the milk is infused or add it at the end. I prefer to add it to the end, right before serving, since doing so helps preserve the macrobiotic properties of the paste and because I like to tweak the broth by adding slightly more miso at the end to make the soup saltier.
• The broth may curdle at some point. You can either skim the curds and discard them or simply consume them with the broth.
• A soy milk that contains only soybeans (as an ingredient) is best, if you can find it.
• Always boil the edamame beans for 4-5 minute. Drain and keep in cold water to retain its green colour.
• You can substitute the leeks for red onions.

If you love Miso as much as I do you will also love our –

1. Chilli Miso Ramen with Udon Noodles
2. White Miso Soup with Tofu and Spinach
3. Deconstructed Sushi Bowl with Tangy Tahini-Miso Sauce.

If you tried this recipe or any other recipe on our blog let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!

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Easy Soy Milk Tofu Miso Soup

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 1 small leek, washed and sliced
• 2 tbsp vegetable oil
• 2 cloves garlic, chopped
• 1 tsp ginger, grated
• 600 ml unsweetened soya milk
• 4 tbsp white miso paste
• 1 tbsp soy sauce
• 500 ml hot water or vegetable stock (2.5 cups)
• 400g silken tofu, cubed
• 1/4 cup edamame beans, boiled
• 2 spring onions, finely sliced
• 1 tsp toasted sesame oil
• 1 tsp chilli oil

method

1. Wash the leeks and remove any grit, finely slice them and keep aside.
2. Put a medium pan on low heat, add the vegetable oil and sauté the leeks, garlic and ginger for 4-5 minutes, until softened.
3. Add the soya milk and let it simmer over low heat to allow the flavours to infuse.
4. In a small mixing bowl add 4 tbsp of white miso paste, add 1/4 cup of water and mis until you get a smooth paste. Pour the miso paste into the soy milk. 
5. Gradually add the hot water or stock, stirring and tasting as you go, the amount of water will depend on how strong you like your miso soup. Turn off the heat and add the cubed silken tofu.
6. Ladle the soup into 4 bowls. Top with spring onions, edamame beans, and chillies. Drizzle with a few drops off sesame oil and chilli oil. Serve hot!!

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