Vegan Cucumber Soup with Miso
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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!
13 July, 2015
ingredients
Oil
2 tbsp
Garlic
2 cloves, finely chopped
Scallion
1 bunch, cut into rings
Ginger Root
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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