Vegetarian Traditional Miso Soup Broth
Delight in the comforting flavors of this Vegetarian Traditional Miso Soup Broth, a soul-soothing classic packed with umami-rich ingredients and simple elegance. Made with a base of kombu and dried shiitake mushrooms, this recipe creates a deeply savory and aromatic broth that’s entirely plant-based. The delicate miso paste, dissolved to perfection, infuses the soup with a creamy richness while maintaining its nutritional value. Optional silken tofu cubes add a touch of velvety texture, complemented by the freshness of sliced green onions. Ready in just 30 minutes, this authentic Japanese soup is perfect as a light starter or a warming, healthy meal. Whether enjoyed on its own or paired with a larger feast, this miso soup is a quick, comforting way to savor traditional flavors.
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Ingredients
- 4 cups Water
- 1 4-inch piece Kombu (dried kelp)
- 4 pieces Dried shiitake mushrooms
- 3 tablespoons Miso paste (white or yellow)
- 2 stalks Green onions (sliced thinly)
- 0.5 block Silken tofu (optional, diced into small cubes)
Directions
Step 1
1. In a medium-sized pot, add 4 cups of water and the 4-inch piece of kombu.
Step 2
2. Let the kombu soak in the water for at least 10 minutes to allow it to start releasing its flavors.
Step 3
3. Add the dried shiitake mushrooms to the pot with the kombu and water.
Step 4
4. Place the pot over medium heat and slowly bring to just below boiling, about 15 minutes. Do not let the mixture boil, as it can make the broth bitter.
Step 5
5. Remove the kombu and shiitake mushrooms from the pot. (Optional: Slice the rehydrated shiitake mushrooms and set them aside if you plan to add them back to the soup later.)
Step 6
6. Reduce the heat to low. In a small bowl, scoop 3 tablespoons of miso paste, then carefully ladle a tablespoon or two of the hot broth into the bowl. Stir the miso paste and broth together until the paste dissolves completely, forming a smooth mixture.
Step 7
7. Gently pour the dissolved miso mixture back into the pot, stirring well to combine. Do not let the soup boil after adding the miso to preserve its delicate flavor and nutritional benefits.
Step 8
8. If you are adding silken tofu, gently stir in the diced tofu cubes at this stage, allowing them to warm through.
Step 9
9. Taste the broth and adjust seasoning if needed (miso paste is naturally salty, so additional salt is rarely necessary).
Step 10
10. Serve the miso soup hot, garnished with sliced green onions. You may also add the sliced shiitake mushrooms back if you wish.
Nutrition Facts
| Serving size | (1255g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 371.8 |
| Total Fat 7.9g | 0% |
| Saturated Fat 1.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2022.1mg | 0% |
| Total Carbohydrate 62.3g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 6.9g | |
| Protein 20.7g | 0% |
| Vitamin D 616IU | 0% |
| Calcium 277.9mg | 0% |
| Iron 4.6mg | 0% |
| Potassium 966.4mg | 0% |
Source of Calories