Name: Vegan miso soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 500 ml vegetable stock; 1 Tbsp miso paste; 4 Spring onions; 100g firm tofu; 1 Tbsp wakame

Vegan miso soup

18 Mar 2017

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

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.

https://cooktogether.com/recipe-items/vegan-miso-soup/

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