Recipe

Vegan Japanese Winter Squash and Leek Soup

Name: Vegan Japanese Winter Squash and Leek Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 4 cups water; 2 teaspoons dashi granules; 3 tablespoons miso paste; 1 (8 ounce) package silken tofu, diced; 2 green onions, sliced diagonally into 1/2 inch pieces

This miso soup is full of savory flavors. Add more dashi to your soup if you want a stronger stock. You can use yellow, white, or red miso paste for this soup — yellow miso is sweet and creamy, red miso is stronger and saltier.

Prep 5mCook 10mTotal 15mServes 4

Ingredients

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Instructions

1
Gather all ingredients.
2
Combine water and dashi granules in a medium saucepan over medium-high heat; bring to a boil.
3
Reduce heat to medium and whisk in miso paste.
4
Stir in tofu.
5
Separate the layers of green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

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