Cooked - 5 Minute Creamy Miso Soup With Soy Butter Toast — Christina Soteriou

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5 Minute Creamy Miso Soup With Soy Butter Toast — Christina Soteriou

1.0

1 tin butter beans or cannellini beans

1 tbsp miso

½ stock cube

1 tbsp nutritional yeast

½ tbsp vegan butter or olive oil

2 tsp chili oil (my fave is @mamayuoil)

1 tbsp sesame seeds

1 tbsp butter

1 tsp soy sauce

1 small baguette

Melt the butter and whisk through the soy sauce. Taste and add a little more if you like. Pop it in the fridge to set while you make the soup.
Blend the tinned beans (with their liquid) with the remaining ingredients until smooth. Blend it for longer, to get the fats to emulsify, which will make it extra creamy. Pour into a pan and fill the empty bean tin halfway full with water, then add more if you like, depending on how thick you like your soup to be. Heat through well and season to taste. Option here to add an extra ½ tbsp of vegan butter to give it a velvety texture.
Top with chili oil and sesame seeds.
Toast the bread and spread it with the soy butter, if using.

Course🍤Appetizer

Diets🌱Vegan...

Category🍲Soup

Cuisine🇯🇵Japanese

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyVery Easy ⏰ 5m

Created 96 weeks ago

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