Vegan Cucumber Soup with Miso

Vegan Cucumber Soup with Miso

Vegan Cucumber Soup with Miso

Have a hankering for a traditional Japanese miso soup with tofu and cucumber? Now you can make it at home with this simple and delicious recipe!

July 13, 2015

Type of dish

Cuisine

Dietary Consideration

serves for

4

total time

0 HR 10 MIN

ingredients

Oil
2 tbsp
Garlic
2 cloves, finely chopped
Scallion
1 bunch, cut into rings
Root ginger
2 tsp, fresh, grated
cucumber
1 large, seeds removed, finely chopped
vegetable stock
1 l
miso paste
4 tbsp, light
Soy sauce
3 - 4 tbsp, light
Tofu
300 g, diced
Coriander
3 - 4 tbsp, leaves, finely chopped
Cayenne pepper
Lemon juice
2 tbsp

Preparation

To prepare the cucumber soup with miso start heating the oil and fry the garlic, spring onions and ginger.

Add the cucumber then add the stock, miso paste and soy sauce.

Simmer for approx. 4–5 minutes.

Add the tofu and the coriander and season with cayenne pepper and lemon juice.

Re-heat, pour into bowls and serve the vegan cucumber soup with miso.

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