Vegan Miso Soup
A comforting bowl of Japanese vegan miso soup made with homemade kombu dashi, silken tofu, wakame and shiitake mushrooms. Ready in about 25 minutes.
Ingredients
Dashi:
- 1 oz kombu dried kelp
- 4 cups water
Miso Soup:
- dashi the whole quantity
- ½ cup spinach fresh
- ¼ cup silken tofu cubed
- 4 shiitake mushrooms dried, rehydrated
- 1 Tbsp wakame dried
- 3 Tbsp dark miso paste
- 1 scallion chopped
- 1 tsp sesame oil
Instructions
- Make a couple of slits in the kombu.
- Add the water to a pot, put in the kombu and slowly bring it to a boil over medium-low heat.
- Skim the surface to clean the dashi.
- Just before it starts boiling, remove the kombu.
- Strain the dashi, then return it to a clean pot over low heat.
- Add the spinach and mushrooms.
- Add the miso paste, one tablespoon at a time.
- Once the miso paste is dissolved, add the tofu.
- Remove from heat and add the rehydrated wakame (soak it in a bowl of water before adding it to the soup), chopped scallions, sesame oil and some sesame seeds.
Notes
Check that your miso paste is dashi-free — some brands contain fish-based dashi, which would quietly make the soup non-vegan. Store leftovers in the fridge for up to 2 days and reheat gently without boiling, so the miso keeps its flavor and beneficial cultures.