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Miso Coconut Soup without Tofu

Here is a quick and easy Miso soup recipe. We replaced the water with coconut water to add a touch of originality and an exotic flavor.


Preparation of the Miso Coconut Soup

  1. Wash and slice the leeks and mushrooms.
  2. In a saucepan, melt the coconut oil, then sauté the vegetables with the two cubes until they caramelize a little.
  3. Loosen the juices with a little coconut water, then add the rest of the coconut water, cover and bring to a boil, stirring occasionally, then simmer over low heat for about 10 to 15 minutes.
  4. Pour the soup into bowls and enjoy.

#Tip: Avoid salt because the cubes already contain salt.

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