Simple Miso Soup
Vegan Miso Soup
A comforting bowl of miso soup with cubes of firm tofu and fresh spring onions. This is the second simple Japanese recipe I’m sharing, one more to follow. I’ve used kelp dashi in the soup, which is a Japanese stock and can be bought as a powder. I would recommend using the kelp dashi stock and the wakame seaweed for an authentic flavour. If you don’t have anywhere nearby to source these ingredients, I find The Japan Centre online a great place for finding ingredients and many others. I’ve shared the web link below. Wakame seaweed starts off as small dried pieces of seaweed, then when you add them to your miso soup after a minute they swell up into flavoursome sheets of seaweed adding both texture and depth to your soup.
Miso Soup
Ingredients
- 600ml kelp dashi stock
- 1cm slice of ginger (unpeeled)
- 2 tbsp wakame seaweed
- 3 tbsp red miso paste whisked in 3 tbsp water
- 1 bunch of spring onions – sliced
- 1 block of firm tofu – cut into 1 cm cubes
Instructions
- Over a medium heat, add your stock, ginger, seaweed, diluted miso, and spring onions. Bring to a simmer before adding your tofu and let this heat up with the lid on for a couple of minutes. Ladle out into your bowls and enjoy.
MORE RECIPE IDEAS
You can find more tasty food ideas on my blog Cook Shoot and Share. For another one of my Japanese inspired recipes, check out these Simple Vegetable Gyoza. You can also take a look at my Instagram too where you can keep up to date with recipes I make.