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RECIPE
9 INGREDIENTS7 STEPS8hr 20min

Vegan Miso Soup

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.
Vegan Miso Soup Recipe | SideChef
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.
K33 Kitchen
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
https://www.k33kitchen.com/
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K33 Kitchen
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
https://www.k33kitchen.com/
8hr 20min
Total Time
20min
Active Time
$3.92
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2

Dashi

3 cups
Water
1 Tbsp
Kombu
cut into strips 4-5 cm in length
0.5 oz
Dried Shiitake Mushrooms

Soup

1 Tbsp
Dried Sea Kelp
3.5 oz
Silken Tofu
finely diced into 1-cm cubes
1
Spring Onion , finely sliced
top part
2 Tbsp
1 handful
Dark Shimeji Mushrooms , trimmed
about 70-100g
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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 Tbsp) and Dried Shiitake Mushrooms (0.5 oz) in Water (3 cups) 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 Mushrooms (1 handful) , Dried Sea Kelp (1 Tbsp) , and Silken Tofu (3.5 oz) . 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 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.
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