Vegan miso soup
Background
Most people don’t seem to realise that proper Japanese Miso soup is not vegan (not even vegetarian!) and is not gluten-free. It’s made with dashi (which is a bonito-based stock). Bonito is made from shavings of dried smoked tuna, most of which is not fished in a sustainable way. Miso paste is fermented soybeans, usually mixed with barley (which contains gluten). If any of these issues are important to you, as they are to me, make sure to use brown-rice based miso (for a gluten-free soup) and leave out the dashi for a vegetarian/vegan version. So try out my vegan miso soup recipe - I added some wakame to it (which is dried seaweed), but you can leave this out or use kale, spinach, green beans, mange tout etc instead.
Ingredients
- 500 ml vegetable stock
- 1 Tbsp miso paste
- 4 Spring onions
- 100g firm tofu
- 1 Tbsp wakame
Instructions
- Heat the vegetable stock in a pan. Put the miso paste into a small bowl, add a ladleful of the hot stock and whisk until you get a smooth paste.
- Pour the mixture into the saucepan.
- Dice the tofu and finely slice the spring onions.
- Add the tofu and the wakame to the soup, bring to the boil, then simmer for a couple of minutes, until the wakame softens.
- Serve with the spring onion scattered on top.
Tips
- You can add a spoonful of soy sauce and mirin to the soup too.
- You can serve it with some sesame seeds sprinkled on top too.
Categories
- Meal Type: - Lunch - Soup - Supper
- Cuisines: - Japanese
- Ingredients: - Sea Vegetables - Tofu
- Health and Diet: - Combination - Dairy Free - Diabetic - Egg Free - Fat Free - Gluten Free - Healthy - Nut Free - Sugar Free - Vegan - Vegetarian
- Skill Levels: - Easy
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