Overhead shot of a bowl of miso soup
  • Easy
  • 15 Minutes
  • Serves 4

Nutrition Per Serving

  • Calories: 146 Cal
  • Fat: 10.1g (1.4g Saturated Fat)
  • Carbohydrates: 11.2g
  • Fiber: 2.2g
  • Sugar: 6g
  • Protein: 4.8g

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Ingredients

  • 1 Tbsp olive oil
  • 1/2 medium onion, thinly sliced (about 1 cup)
  • 1 cup thinly sliced shiitake mushroom caps
  • 1 cup shredded green cabbage
  • 1 Tbsp minced ginger
  • 1 Tbsp garlic, minced (about 3 cloves)
  • 1 Tbsp chili paste or Sriracha to taste
  • 1 Tbsp maple syrup
  • 1 Tbsp low-sodium tamari or soy sauce
  • 4 cups vegetable stock or water
  • 4 ounce extra firm tofu, cut into small cubes
  • 1/2 cup dried seaweed pieces (Arame works best)
  • 1 green onion, thinly sliced
  • 1/4 cup cilantro leaves, roughly chopped
  • 1 cup spinach leaves, roughly chopped
  • 4 tsp sesame oil

Directions

  1. Saute the onions, mushrooms, and cabbage in a large pot, and heat the oil. Add the onions and cook until translucent (about 3 minutes). Add mushrooms and cook until soft. Add the cabbage and cook until soft. Add the ginger, garlic, chili paste, maple syrup, tamari, and seaweed. Cook for another 2 minutes.
  2. Add the miso paste and slowly add the water and cook until the mixture is dissolved. Cook another 5 minutes until flavors come together. Add the tofu.
  3. Remove from heat and add green onions, cilantro, spinach leaves, and sesame oil.