Miso Soup
This version of savory miso Japanese soup has the perfect vegan twist. Perfect to pair with a bowl of steam rice.
I have always been obsessed with miso soup. It is so savory and simple but contains loads of flavor. Miso soup is a popular Japanese dish.
I was thrilled when I went to Japan last year and miso soup was served for breakfast.
This is my vegan version of the typical miso soup. Miso typically contains dashi or bonita flakes to make the broth.
What is miso soup?
Miso soup is a traditional Japanese soup made with dashi and miso paste.
Typical main ingredients in making miso soup:
- The broth (using dashi)
- Miso paste (fermented soybean paste)
Ingredients that are typically added to miso soup:
- Tofu
- Seaweed
- Green onions
My miso soup base is vegan; therefore, I did not use bonita flakes instead I used dried kelp to make the base.
Ingredients for Miso Soup:
- Dried kelp: Dried kelp soaked for 20 minutes.
- Water: Four cups of water.
- Miso paste: Different miso paste could determine the saltiness and sweetness of the soup. White miso paste offers a milder taste.
- Silken tofu: Silken tofu has an incredibly soft texture. Soft or firm tofu can also be used if you prefer a firmer consistency in tofu.
- Dried roasted seaweed: Can also be eaten dry as a healthy snack.
- Green onions: Perfect soup topping.
How to cut tofu: See photo below on how to cut tofu into cubes.
When mixing miso paste and broth together it should look like the picture below. Add 1 spoonful of broth to a separate small bowl. Add 3 tbsp of miso paste to the broth and stir until miso paste has fully dissolved. Note: You can add one more tbsp of miso paste if you like your soup saltier.
There are several types of seaweed that you can use for miso soup. I prefer using savory roasted seasoned seaweed for one main reason:
- It’s simple.
I typically I have roasted seaweed in my pantry, however, more traditionally wakame is used as the seaweed base. Normally wakame is dry and needs to be rehydrated before adding it to your miso soup.
Place 3 sheets of dried seaweed in the bowl prior to pouring the broth in the bowl. Seaweed will soften once soup is poured around seaweed.
Adding the broth and tofu and finishing it with green onions is the perfect dish.
What to Serve with Miso Soup:
- Bowl of steam rice
- Sushi
Miso Soup
Ingredients
- 0.7 oz dried kelp
- 4 cups of water
- 3 squares of dried seaweed (per bowl)
- 2 green scallions (chopped)
- 8 oz silken tofu (half tofu package, cut into cubes)
- 3-4 tbsp miso soup (depending on how salty you like your soup base)
Instructions
- Soak dried kelp in water for 20 minutes.
- After soaking the dried kelp, pour water and kelp into the pot. Bring to a boil on low heat for about 10 minutes.
- Using a strainer spoon remove kelp.
- Add 1 spoonful of broth to a separate small bowl. Add 3 tbsp of miso paste to the broth and stir until miso paste has fully dissolved. Note: You can add one more tbsp of miso paste if you like your soup saltier.
- Add silken tofu to the pot, allow for it to boil for 1 minute (just enough for tofu to become warm).
- Add miso paste mixture to the pot of kelp broth. Stir. Turn heat off.
- Add a few pieces of dried seaweed to a bowl and scoop tofu and broth over seaweed. Top with green onions. Serve hot and enjoy!
Notes
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