Sweet & Spicy Peanut Miso Soup
PLANT-BASED | GLUTEN FREE | DAIRY FREE | OIL FREE
Peanuts and Miso are two flavors that compliment each other very nicely. This recipe is so versatile and the leftovers can be frozen (if you have any) and used anytime. Try making this using our recipe for Tempeh Broth! Make a double batch, you won't regret it. (Shown here with Vegan Tempeh Meatless Miso-Balls, Roasted Cilantro Lime Cauliflower.)
Servings: 6 cup
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- 6 cups Vegetable Broth (substitute Tempeh Broth or other light broth)
- ¼ cup Mellow White or Sweet White Miso
- 6 tablespoons Tahini Paste
- 4 tablespoons Creamy Peanut Butter (salted or unsalted)
- ⅔ cup Brown Rice Syrup (substitute Maple Syrup or Agave Syrup)
- ¼ cup Mirin
- 2 tablespoons Pureed Garlic
- 1 ½ tablespoons Pureed Ginger
- ½ teaspoon Cayenne Pepper (added at the end to taste)
- Shredded Unsweetened Coconut
- Add broth to a large soup pot and bring to a low boil. Whisk until combined if using bullion or paste. Turn off the heat, remove 1 cup of broth and set aside.
- Make peanut miso base by combining the remaining ingredients (except broth & cayenne pepper) in a large mixing bowl. Add 1/2 cup of warm broth (if needed) and whisk to combine.
- Add peanut miso base to soup pot with stock. Use remaining 1/2 cup of broth to clean the mixing bowl for peanut miso base and add to soup pot.
- Bring to a low boil, whisking to combine. Turn down heat and simmer uncovered 15-20 minutes. Stir occasionally while simmering.
- Check consistency and flavor of soup, adjust spices. Continue to simmer until desired flavor and consistency is reached.
- Prior to serving, add cayenne pepper and allow to simmer for another minute or two.
- When soup has reached desired intensity and thickness, add accompaniments. Some suggestions are roasted vegetables, tofu, shredded coconut or Tempeh Meatless Miso-Balls.
Soup flavor develops after sitting for 24 hours, so make it a day ahead and taste and adjust when you reheat it for serving the next day.
Pour the cooled leftovers into an ice cube tray or two to save and serve another time.
Add silken tofu to this recipe and make a sauce or dip.