Miso-flavored Vegan Vegetable Soup
Serves 410 mins prep10 mins cook
On a cold day, nothing beats the rich and creamy flavor of Veggie-Loaded Kabocha Soup. This Japanese-style soup will warm you up all over!
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What you need
Instructions
0 Preparation: Cut kabocha, sweet potato, carrot, onion, and napa cabbage into bite-size pieces. 1 Cook Vegetables: Cook Vegetables: Heat oil in a pan over medium heat and sauté the onions until soft. Add the kabocha, sweet potatoes, and carrots, and stir lightly. Then, add the napa cabbage, green peas, salt, and ¼ cup of water. Cover with a lid. 3 Simmer: Once steam starts to rise, reduce the heat to low and simmer for 7 minutes, or until the vegetables are tender. 4 Add Soy Milk: Remove the lid, then add the remaining water and soy milk. Warm the mixture over medium heat until just before it begins to boil. 5 Add Miso Paste: Turn off the heat, add the miso paste, and stir gently until it is fully dissolved.View original recipe