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Miso Soup with Coffee Pudding

moka coffee pot
This vegan miso soup pairs perfectly with luscious coffee pudding for a savory and sweet plant-based experience.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 280 kcal

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: 280
Total 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.