37min 4 ppl
Vegan Miso Soup
15 minutes
4 people
Easy≤30 min & ≤6 steps
15 min · 5 steps
Easy: ≤30 min and ≤6 steps
60 kcalper person
Protein 5g
Carbs 4g
Fats 3g
About this dish
A clear kombu broth loosened with miso paste at the very last moment, studded with soft tofu and wakame. The plant-based version of Japan's daily soup, ready in minutes.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Spring onionsfinely sliced1
Plant Proteins
- Silken tofucut into small cubes150 g
Tins & Jars
- Kombu dashi800 ml
Dried Goods
- Dried wakame seaweed5 g
Oils & Condiments
- Dark miso paste60 g
Utensils
- Saucepan
- Ladle
- Mixing bowl
Method
1
Soak the dried wakame in a bowl of cold water for 5 minutes until softened, then drain well.
Approx. 5 minutes
2
Bring the kombu dashi to a gentle simmer in a saucepan over medium heat.
Approx. 4 minutes
3
Add the tofu cubes and softened wakame and warm through for 2 minutes without letting the soup boil.
Approx. 2 minutes
4
Ladle a little of the hot broth into a small bowl, whisk in the miso paste until smooth, then stir this back into the pan off the heat.
Approx. 3 minutes
5
Ladle the soup into bowls and scatter with sliced spring onion to serve.
Approx. 1 minute
