Miso soup and coffee pudding together? Yeah, it sounds like a plot twist in your vegan cookbook. This combo blends umami-rich broth with silky, bold pudding, proving plant-based meals can surprise. You get soothing, savory miso meeting creamy caffeine-infused dessert in one sassy spread. If you think vegan means boring, prepare for a delicious wake-up call. This duo hits all the right notes—comfort, flavor, and zero animal drama. Ready to rock your kitchen with some unexpected vegan magic? Let’s dive in and get cozy with this quirky feast.
Miso Soup with Coffee Pudding
This vegan miso soup pairs perfectly with luscious coffee pudding for a savory and sweet plant-based experience.
Ingredients
- For Miso Soup:
- 4 cups vegetable broth
- 3 tbsp white miso paste
- 1 cup silken tofu cubed
- 2 green onions chopped
- 1 cup seaweed wakame, soaked and drained
- For Coffee Pudding:
- 2 cups unsweetened soy milk
- 1/4 cup instant coffee granules
- 1/4 cup coconut sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- Heat vegetable broth in a medium pot until simmering.
- Lower heat, whisk in miso paste until dissolved—don’t boil miso!
- Add tofu and seaweed; cook gently for 5 minutes.
- Stir in green onions, remove from heat, and keep warm.
- Whisk cornstarch into 1/2 cup soy milk until smooth.
- Heat remaining soy milk, coffee, and sugar in saucepan until hot.
- Gradually whisk in cornstarch mix, stirring until pudding thickens (about 5 minutes).
- Remove from heat, stir in vanilla, and cool slightly.
- Serve soup warm, then finish with chilled coffee pudding.
Notes
Nutritional Values (Per Serving)
Calories: 280Total Fat: 4g
Saturated Fat: 0.5g
Carbohydrates: 45g
Fiber: 4g
Protein: 14g
Vitamins and Minerals (Per Serving)
- Iron: 22%
- Calcium: 20%
- Vitamin A: 10%
- Magnesium: 15%
- Iodine: 18%
Additional Notes/Tips
- Use homemade vegetable broth for richer flavor.
- For extra texture, add mushrooms to soup.
- Swap coconut sugar for maple syrup if preferred.
- Chill pudding thoroughly for best creamy texture.
