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Vegan miso soup

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 withdashi(which is a bonito-based stock).Bonitois 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 somewakameto it (which is dried seaweed), but you can leave this out or use kale, spinach, green beans, mange tout etc instead.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 ml vegetable stock
  • 1 Tbsp miso paste
  • 4 Spring onions
  • 100 g firm tofu
  • 1 Tbsp wakame

Method
 

  1. 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.
  2. Pour the mixture into the saucepan.
  3. Dice the tofu and finely slice the spring onions.
  4. Add the tofu and the wakame to the soup, bring to the boil, then simmer for a couple of minutes, until the wakame softens.
  5. Serve with the spring onion scattered on top.