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

CUT
- 1 lb (454 g) Cabbage
- 1 lb (454 g) Onion
- 1 lb (454 g) Tofu, firm

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

REST
- 3 tbsp (45 g) Minced garlic
- 2 tbsp (32 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

1. Heat a large pot over medium heat. As the pot heats, finely cut your cabbage and onions. Cut your tofu into bite sized cubes

2. Add the veggies to the pot with a splash of broth. Cover and cook for about 5 minutes, or until translucent and lightly browned

3. Add the remaining ingredients to the pot. Increase heat to high, and bring the pot to a boil. Reduce heat to low, cover, and let simmer for 15 minutes

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:

20 minutes

Total Time:

30 minutes

Cost

Total Cost:

Cost per Serving:

$2.60

Ingredients

Serving(s)

Cut

1 lb Cabbage
1 lb Onion
1 lb Tofu, firm

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

Instructions

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1. Heat a large pot over medium heat. As the pot heats, finely cut your cabbage and onions. Cut your tofu into bite sized cubes


2. Add the veggies to the pot with a splash of broth. Cover and cook for about 5 minutes, or until translucent and lightly browned


3. Add the remaining ingredients to the pot. Increase heat to high, and bring the pot to a boil. Reduce heat to low, cover, and let simmer for 15 minutes

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

:

28.4

Glycemic Load

:

8.7

Sources of Inspiration

https://youtu.be/h1DeROGMGRw

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