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Prep time
30 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
Miso soup is a staple in Japanese cuisine.
Nothing more comforting than a flavorful miso soup accompanied by a bowl of rice!
I think many of you have tried the miso soup from restaurants or those instant wraps with tofu, wakame, and dehydrated green onions.
Today we're veganizing Miso soup because yes, it's not vegan!
Why? Simply because of the dashi broth.
Dashi is made with bonito flakes / fish to have that umami flavor, I personally replace it with kombu ( it's seaweed :) and it does ! —Cheynese
Ingredients
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1 handful
Wakamé
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5 tablespoons
Miso
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1 piece
Tofu
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3 tablespoons
Kombu dashi
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2 pieces
Chopped shallots
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500 milliliters
Water
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1 packet
Enoki
Directions
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Rehydrate the wakame in lukewarm water for 5 minutes. Drain and wring out excess water.
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Over medium heat, put the water and dashi in a saucepan.
Once its begins to simmer, lower the heat.
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Add the miso paste through a sieve over the soup and dissolve the miso paste.
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Add the tofu and wakame the enoki and mix, Leave to cook until the soup and tofu are hot
( above all, do not let it boil !!!!!!!! ).
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Distributed in topper bowls with green onions and eaten with a good hot rice 🤯
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