Vegetarian Miso Soup
Delight in the umami-rich flavors of this Vegetarian Miso Soup, a comforting and nourishing dish that's both simple and satisfying. Made with a flavorful kombu and shiitake mushroom broth, this classic Japanese soup is infused with miso paste for a subtle, earthy depth of flavor. Cubed tofu adds a protein-rich creaminess, while rehydrated wakame and a garnish of fresh green onions lend a touch of brightness and texture. Ready in just 25 minutes, this soup is perfect as a light appetizer or paired with sushi for a wholesome meal. Naturally vegan, gluten-free, and packed with traditional ingredients, this miso soup is a quick and healthy way to embrace the art of Japanese cuisine.
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Ingredients
- 4 cups Water
- 1 piece (about 4x4 inches) Kombu (dried seaweed)
- 4 pieces Shiitake mushrooms (dried or fresh)
- 3 tablespoons Miso paste (white or yellow)
- 1 cup (cubed) Silken or firm tofu
- 2 stalks Green onions (scallions), thinly sliced
- 1 teaspoon Wakame (dried seaweed)
- 1 teaspoon Soy sauce (optional, to taste)
Directions
Step 1
In a medium pot, combine the water and kombu. Let the kombu soak for about 10 minutes to rehydrate.
Step 2
If using dried shiitake mushrooms, soak them in warm water for 10 minutes until they soften. Then, slice the mushrooms thinly and set them aside.
Step 3
Place the pot with the kombu and water over medium heat. Heat the mixture slowly and remove the kombu just before it starts to boil (around 180°F or 80°C). If using fresh shiitake mushrooms, add them to the pot at this stage.
Step 4
Reduce the heat to low and stir in the miso paste. To avoid lumps, dissolve the miso paste in a small bowl with a bit of the hot broth before adding it to the pot.
Step 5
Add the tofu cubes to the soup, being careful to keep them intact. Stir gently.
Step 6
Soak the wakame in a small bowl of water for 2-3 minutes until it rehydrates, then drain and add it to the soup.
Step 7
Simmer the soup for 5-7 minutes on low heat, ensuring that it doesn’t boil to preserve the delicate flavors of the miso paste.
Step 8
Taste the soup and add soy sauce, if desired, for extra saltiness or depth of flavor.
Step 9
Ladle the soup into bowls and garnish with thinly sliced green onions. Serve warm.
Nutrition Facts
| Serving size | (1348.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 272.4 |
| Total Fat 9.9g | 0% |
| Saturated Fat 1.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2557.6mg | 0% |
| Total Carbohydrate 25.7g | 0% |
| Dietary Fiber 5.3g | 0% |
| Total Sugars 6.9g | |
| Protein 21.4g | 0% |
| Vitamin D 67.2IU | 0% |
| Calcium 370.6mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 702.0mg | 0% |
Source of Calories