Vegan Miso Soup
Serves: 4
  1. Make a couple of slits on the kombu.
  2. Add the water in a pot, put in kombu and slowly bring it to a boil, on medium-low heat.
  3. Skim the surface to clean dashi.
  4. Just right before it starts boiling, remove kombu.
  5. Strain dashi and then put it back in a clean pot, on low heat.
  6. Add spinach and mushrooms.
  7. Add miso paste, one tablespoon at a time.
  8. After the miso paste is dissolved, add tofu.
  9. Remove from heat and add rehydrated wakame (put them into a bowl with water before adding them to the soup), chopped scallions, sesame oil and some sesame seeds.
For making dashi I followed Namiko Chen's recipe.
Recipe by Gourmandelle | Vegetarian Blog at