Serves 6
- 8 cups water
- 8 tsp instant vegan vegetable broth
- 1 tsp onion powder
- 1 pound firm tofu, cubed
- 12 baby bella mushrooms, sliced
- 2 tsp olive oil
- 3 tbsp white miso
- optional: green onion or chives, finely chopped.
In a 4 quart saucepan, add 8 cups of water, the instant vegetable broth, the onion powder, and stir until well mixed. Add the cubed tofu. Bring mixture to a boil. Meanwhile, sautee the mushrooms in olive oil in a cast iron skillet. When the mushrooms have just turned soft, add them to the soup. When the soup boils, remove it from the heat, add the miso, and stir to mix well. Serve in bowls and garnish with onion or chives if desired.