9125/2020 ‘Vegan Miso Soup - Just One Cookbook VEGAN MISO SOUP ***** — COURSE: SOUP CUISINE: JAPANESE, KEYWORD: MISO, MISO SOUP, TOFU PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES TOTAL TIME: 30 MINUTES SERVINGS:4 AUTHOR: NAMI Made with kombu dashi, this authentic Japanese Vegan Miso Soup is filled with silken tofu and wakame, and packed with umami goodness! It's hands-down the casiest soup anyone can pull off on a busy weeknight Print & 2 INGREDIENTS INSTRUCTIONS FOR KOMBU DASHI 1, Gather all the ingredients. 4 cups water (roughly 1000 m)) MAKE KOMBU DASHI 1, Put the kombu in 4 cups of water and let steep for 20 minutes, or as long ‘orkomba Cried kelp) (10 you ean (inaximum overnight) 8,4"x 4" OR 10 em x 10 em) (You can add more for 2. Transfer the kombu and water to a pot. Bring it to near boiling point on stronger flavor) ‘medium heat. If you didn't steep for a long time at Step 1, it's good to slowly bring the kombu water to near boiling on low heat. Once the FOR MISO SOUP bubbles start to appear and it looks like almost boiling, remove the kombu 1 Thsp dried wakame and turn off the heat. If you leave the kombu in water, kombu dashi ean seaweed (2 g) ‘become bitter. So it's usually recommended to take out. Now this leftover kombu can be reused to make a simmered kombu (recipe coming soon) or 2 green onions/seallions 8 i homemade furikake (rice seasonings). 7 oz silken/soft tofu (200 used half pac PREPARE OTHER ADD-INS AND GARNISH 5 Thep miso 1, Rehydrate dried wakame seaweed in water for 5 minutes. Squeeze water out and place it in miso soup bowls. 2. Cut the green onions into small pieces (diagonally - optional) and set aside in a small bowl. 3, Set the miso soup bowls and green onion aside for now. ADD MISO 1. Typical Japanese miso soup bowl holds about 200 ml of liquid. Miso varies in saltiness depends on types and brands; but as a general rule, we add 1 tablespoon (20 g) of miso per one miso soup bowl (200 ml dashi). I use miso muddler (one side measures 1 Tbsp, the other side 2 Thsp). For this recipe, T use roughly 4-5 Tbsp. Tip: When you add tofu, ‘you may want to add an extra tablespoon (that’s why I mentioned 5 Tbsp) because tofu contains additional moisture which dilutes miso soup. 2. Turn off the heat (when you add miso). Soop some dashi/soup into your ladle and let the miso dissolve in the ladle first using chopsticks or a whisk hitpshwuustonecookbook.comivegan-miso-soun! 12972572020 Vegan Miso Soup - Just One Cookbook before releasing to the rest of soup. It’s very important to taste. If you add tofu, the soup should taste slightly stronger than what you wish your final dish to be. Tip: Do not directly drop miso into the soup because you may end up with undissolved chunks of miso left in the soup. ADD TOFU 1. Cut tofu into small cubes and add to the miso soup (Please use a cutting board if you are not used to cutting it on your palm). 2, Reheat until hot (but not boiling) and serve. Tip: After adding miso, never let miso soup boil (It will lose the aroma and flavor and also kill the probioties in the miso.).. RECIPE NOTES Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you'd like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you. Copyright © 2011-2020 Just One Cookbook®. All Rights Reserved. hitpshwuustonecookbook.comivegan-miso-soun! 22