This hearty vegan miso stew combines potatoes, carrots, kale, and tofu in a savory red miso broth. Garlic, thyme, and bay leaves add depth, making it a warming, vegetable-packed meal for cold days.
Ingredients
- 1 large yellow onion
- 3 tablespoons olive oil
- Salt
- 4 cloves garlic
- 4 sprigs fresh thyme
- 2 teaspoons celery seeds
- 4 bay leaves
- 1 pound (455 g) small red potatoes
- 2 cups (320 g) baby carrots
- 6 cups (1.4 L) vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon ground black pepper
- 1 14-ounce/397 g block extra-firm tofu drained and patted dry with a paper towel
- ½ cup (116 g) red miso
- 1 12-ounce/340 g package chopped kale
- Fresh parsley for garnish
Instructions
- Preheat a soup pot over medium heat. Dice the onion medium and sauté in the pot with 2 tablespoons of the oil and a pinch of salt. Mince the garlic and mix it in while the onions are cooking. When the onion is softened, about 4 minutes, add the thyme sprigs, celery seeds, and bay leaves to the pot and cook for an additional minute.
- Cut the potatoes into ¾-inch (2 cm) pieces (if they are baby potatoes, just chop them in half), cut the carrots on a bias, and add to the pot. Pour in the vegetable broth and add the tomato paste and pepper. Cover the pot and bring to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes and carrots are slightly tender.
- While that’s happening, heat a cast-iron pan over medium heat and cube the tofu. Cook the tofu in the remaining 1 tablespoon of oil and a few pinches of salt for about 8 minutes, flipping occasionally to brown on a few sides. It’s OK if it’s not evenly browned!
- Back to the soup. Once the potatoes are tender, mix in the miso by the spoonful, stirring to incorporate. Add the kale to the pot to wilt. Add the seared tofu back into the pot and gently mix to incorporate. Taste for salt and pepper! Chop up the parsley and garnish.