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Vegan Miso Soup

9 INGREDIENTS • 7 STEPS • 8HRS 20MINS

Vegan Miso Soup

Recipe

4.0

1 rating
With perfect little bites of tofu, mushroom, and seaweed in every mouthful, you'll love this warm and comforting savory dish which is eaten almost daily in Japan.
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With perfect little bites of tofu, mushroom, and seaweed in every mouthful, you'll love this warm and comforting savory dish which is eaten almost daily in Japan.
author_avatar
K33 Kitchen
Hello, name is Kee! I create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater.
https://www.k33kitchen.com/

8HRS 20MINS

Total Time

$4.05

Cost Per Serving

Ingredients

Servings
2
us / metric
Dashi
Water
700 mL
Water
Kombu
1 1/3 Tbsp
Kombu
cut into strips 4-5 cm in length
Dried Shiitake Mushroom
1 2/3 Tbsp
Dried Shiitake Mushrooms
Soup
Dried Sea Kelp
1 Tbsp
Dried Sea Kelp
Silken Tofu
100 g
Silken Tofu
finely diced into 1-cm cubes
Spring Onion
1
Spring Onion, finely sliced
top part
Miso Paste
2 Tbsp
Miso Paste
Light Soy Sauce
to taste
Light Soy Sauce
Dark Shimeji Mushroom
1 handful
Dark Shimeji Mushroom, trimmed
about 70-100g

Nutrition Per Serving

VIEW ALL
Calories
90
Fat
2.2 g
Protein
5.4 g
Carbs
12.4 g
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author_avatar
K33 Kitchen
Hello, name is Kee! I create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater.
https://www.k33kitchen.com/

Author's Notes

If you’re making kombu during the summer or you live in a hot region (over 25 degrees C or 77 degrees F), you should keep your cold brew in the refrigerator as kombu can get slimy very quickly in hot temperatures.

Cooking Instructions

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step 1
Soak the Kombu (1 1/3 Tbsp) and Dried Shiitake Mushrooms (1 2/3 Tbsp) in Water (700 mL) in a large container overnight (8 hours) or, for the best result 24 hours.
step 1 Soak the Kombu (1 1/3 Tbsp) and Dried Shiitake Mushrooms (1 2/3 Tbsp) in Water (700 mL) in a large container overnight (8 hours) or, for the best result 24 hours.
step 2
Before you start to prepare your miso soup, strain the dashi through a cheesecloth or fine mesh.
step 3
Pour the dashi into a saucepan and cook on high heat until it starts to boil, then turn the heat down to medium-low.
step 4
Add the Dark Shimeji Mushroom (1 handful), Dried Sea Kelp (1 Tbsp), and Silken Tofu (100 g). Cover the lid and let it all simmer for 5 minutes.
step 4 Add the Dark Shimeji Mushroom (1 handful), Dried Sea Kelp (1 Tbsp), and Silken Tofu (100 g). Cover the lid and let it all simmer for 5 minutes.
step 5
Put the Miso Paste (2 Tbsp) into a small bowl, along with a couple of tablespoons of hot dashi from the saucepan. Mix well until the paste has fully dissolved.
step 5 Put the Miso Paste (2 Tbsp) into a small bowl, along with a couple of tablespoons of hot dashi from the saucepan. Mix well until the paste has fully dissolved.
step 6
Once combined, pour the miso mixture back into the saucepan, keeping the heat low, and stir gently – the soup should now be on the verge of boiling.
step 7
Add the Spring Onion (1) and simmer for 1 minute before serving. Taste before you serve, if it’s not salty enough you can always add a dash of Light Soy Sauce (to taste) at the end.
step 7 Add the Spring Onion (1) and simmer for 1 minute before serving. Taste before you serve, if it’s not salty enough you can always add a dash of Light Soy Sauce (to taste) at the end.
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