Miso Soup

5.0 (2 reviews)

2 fresh tomatoes, diced small
1/4 cup sesame oil
1/4 cup peanut oil
1 bunch bok choy, diced
1 large leek, sliced
1 large pkg. mushrooms, quartered
1 pkg. shiitake mushrooms, sliced
1 qt. vegetable broth
1/2 bottle vegetable juice
2 cups water
2-3 sprigs dried wakame sea vegetable, chopped fine
Bragg’s Liquid Aminos (or soy sauce), to taste
1 tsp. sea salt
3 heaping Tbsp. brown rice miso

• Sauté the tomatoes in oil and cook until tender. Add bok choy, leeks, and mushrooms and sauté briefly. Add vegetable broth, vegetable juice, water, and wakame and bring to boil.
• Turn the heat down to medium-low, add the Bragg’s and sea salt, and cook for about 10 minutes.
• Prepare the miso by mixing it together with water and stirring to make a paste. Stir it into the soup—but do not boil. Cook over low heat for another 10 minutes.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind