Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Miso soup is a more adventurous, though no more complicated, option to try.
{"@type":"Recipe","name":"Loaded Miso Soup","author":"cooking.nytimes.com","url":"https://cooking.nytimes.com/recipes/12176-loaded-miso-soup","description":"Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Miso soup is a more adventurous, though no more complicated, option to try.","recipeIngredient":["1 strip Kombu , dried kelp","Shiitake Mushrooms, handful sliced","1/2 cup Miso Paste","Carrots","Turnips","Ginger","Edamame, 1 handful","1/2 lb Tofu, silken, cubed","Scallions"],"recipeInstructions":["Bring 6 cups of water to a bare simmer and add one strip kombu; let it soak 10 minutes, then remove it and chop; set aside.","Meanwhile, saute a handful of sliced shiitakes in oil until crisp.","Whisk a cup of the water with 1/2 cup miso in a bowl until smooth.","Pour the miso mix into the water and add 1/2 pound silken tofu along with some shredded carrots, turnip and ginger, the chopped kombu and about a handful of cooked, shelled edamame.","Let stand long enough to heat the tofu through, about a minute. Add some chopped scallions and the crisp shiitakes and serve."]}