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Vegan Miso Soup

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"Interesting vegan take on miso soup, chock-full of vegetables."
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Ingredients

45 m servings 207
Original recipe yields 6 servings

Directions

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  1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Coat tofu with 2 teaspoons olive oil and black pepper. Place on a baking sheet.
  2. Broil in the preheated oven, stirring occasionally, to lightly crisp tops and bottoms, 3 to 5 minutes.
  3. Heat remaining olive oil in a Dutch oven over medium-high heat. Add carrots and onion and stir-fry until tender, about 5 minutes. Add mushrooms, garlic, and turmeric. Stir in water, vegetable broth, and quinoa. Reduce heat and let simmer for 5 minutes. Add tofu and kale; cover, and let simmer for 3 minutes. Whisk in miso; turn off heat and stir in bell pepper and green onions. Serve immediately.

Nutrition Facts


Per Serving: 207 calories; 7.2 28.1 11.2 0 652 Full nutrition

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