French Onion & Miso Soup Crossover Event

GF V DF VG NF SF Jan 1, 2026

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This quick and simple soup combines the vibes of French Onion Soup and Miso Soup. It features sautéed onions and cheesy flavor from the former, along with miso, tofu, and soy sauce from the latter. The cabbage serves to provide extra bulk, as well as replace the seaweed. This recipe makes 4 generous sized soup bowls that can easily be whipped up on a lunch break

VEGGIES
- 1 lb (454 g) Cabbage
- 1 lb (454 g) Onion

BROTH
- 4 cup (960 g) Low sodium vegetable broth

REST
- 3 tbsp (45 g) Minced garlic
- 2 tbsp (34 g) Miso
- 2 tbsp (32 g) Tahini
- 2 tbsp (30 g) Apple cider vinegar
- 2 tbsp (30 g) Soy sauce, low sodium, gluten free
- 1/4 cup (20 g) Nutritional yeast
- 2 tbsp (6 g) Thyme, dried
- 1 tsp (3 g) Black pepper, ground
- 1 tsp (3 g) Turmeric, ground

TOFU
- 1 lb (454 g) Tofu, firm

1. Heat a large pot over medium heat. As the pot heats, finely cut your cabbage and onions

2. Add the veggies to the pot with a splash of broth. Cover and cook for about 10 minutes, or until translucent and lightly browned

3. Add the remaining ingredients to the pot (except the tofu). Increase heat to high, cover, and bring to a boil. Reduce heat to low, and let simmer for 30 minutes

4. Cut your tofu into bite sized cubes. Add in the tofu, and gently stir to combine. Serve

https://www.poormanprotein.com/recipes/french-onion-miso-soup

Description

 This quick and simple soup combines the vibes of French Onion Soup and Miso Soup. It features sautéed onions and cheesy flavor from the former, along with miso, tofu, and soy sauce from the latter. The cabbage serves to provide extra bulk, as well as replace the seaweed. This recipe makes 4 generous sized soup bowls that can easily be whipped up on a lunch break

Time

Prep Time:

10 minutes

Cook Time:

30 minutes

Total Time:

40 minutes

Cost

Total Cost:

Cost per Serving:

$2.10

Ingredients

Serving(s)

Veggies

1 lb Cabbage
1 lb Onion

Broth

4 cup Low sodium vegetable broth

Rest

3 tbsp Minced garlic
2 tbsp Miso
2 tbsp Tahini
2 tbsp Apple cider vinegar
2 tbsp Soy sauce, low sodium, gluten free
1/4 cup Nutritional yeast
2 tbsp Thyme, dried
1 tsp Black pepper, ground
1 tsp Turmeric, ground

Tofu

1 lb Tofu, firm

Instructions

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1. Heat a large pot over medium heat. As the pot heats, finely cut your cabbage and onions


2. Add the veggies to the pot with a splash of broth. Cover and cook for about 10 minutes, or until translucent and lightly browned


3. Add the remaining ingredients to the pot (except the tofu). Increase heat to high, cover, and bring to a boil. Reduce heat to low, and let simmer for 30 minutes


4. Cut your tofu into bite sized cubes. Add in the tofu, and gently stir to combine. Serve

Nutrition Facts

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Servings: 4

Calories: 291

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Total Fat: 11.5g (15 %)
 Saturated Fat: 1.8g (9 %)
 Polyunsaturated Fat: 5.5g
 Monounsaturated Fat: 3.2g
Cholesterol: 0mg (0 %)
Sodium: 1352mg (59 %)
Total Carbohydrate: 31.6g (11 %)
 Fiber: 8.6g (31 %)
 Net Carbs: 23.0g
 Total Sugar: 11.2g
Protein: 19.4g (39 %)

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Vitamin B12: 19.15mcg (798 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 548mg (42 %)
Iron: 11.53mg (64 %)
Magnesium: 106mg (25 %)
Potassium: 786mg (17 %)

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Glycemic Index

:

28.9

Glycemic Load

:

9.3

Sources of Inspiration

https://youtu.be/h1DeROGMGRw

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