Miso Ginger Protein Soup Recipe

About this recipe

Miso Ginger Protein Soup is a comforting, garden-fresh Japanese-inspired vegan soup that perfectly fits into a busy professional's routine. Packed with plant-based protein, fresh vegetables, and rich umami flavors from miso paste, this -free soup is both nutritious and satisfying. It’s easy on the budget while offering a wholesome meal that warms the soul and energizes the body. Perfect for lunch or dinner, this soup is a delightful blend of simplicity and nourishment, ideal for those craving a healthy yet indulgent option. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 250 g Spinach
• 300 g Shiro Miso Paste
• 200 g Organic Tofu - Soy Paneer
• 500Ml Habit Toasted Sesame Oil Cold Presses
• - Shiitake Mushrooms
• 100 g Til
• 250 ml Lemon Juice Concentrate
• loose Ginger
• 100 g Garlic
• 500 g Onion

Instructions

1. 1. Heat sesame oil in a medium-sized pot over medium heat. Add asafoetida and sauté briefly for aromatic flavor.
2. 2. Add sliced shiitake mushrooms and cook for 3-4 minutes until softened.
3. 3. Pour in the vegetable stock and bring to a gentle simmer. Stir in the miso paste and tamari until fully dissolved.
4. 4. Add the cubed tofu and spinach leaves to the pot and cook for another 4-5 minutes, allowing the spinach to wilt and the tofu to warm through.
5. 5. Finish the soup with lemon juice for a refreshing tang and season with chili flakes to taste.
6. 6. Serve the soup hot, garnished with chopped green onion tops and toasted sesame seeds for added flavor and texture.