New Healthy Year with delicious Vegan Miso Soup!
Happy New Year dear all. We wish each and every one of you a healthy, happy and joyous 2023!
For us, New Year’s Eve will always be special because that’s when our oldest daughter was born. Due to the 8-hour time difference between Colorado and Sweden, we got to celebrate her birth on December 31st, but her grandparents had to wait until January 1st to celebrate their grandchild. It has become a family tradition to celebrate our daughter by gathering around the table and making sushi with friends. This year we decided to serve a vegetarian miso soup and I thought you might like the recipe below. It's quick, super yummy, and nurturing.
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VEGAN MISO SOUP RECIPE
6 simple ingredients – add shiitake mushrooms for extra flavor!
Ingredients for 4 servings
1 Kombu sheet (edible kelp). 4" x 4", 10 x 10 cm; add more for stronger flavor
5-10 small dried shiitake mushrooms (can be omitted)
4-6 tbs Miso
Tofu (medium-firm or silken)
2 tbs Wakame (dried seaweed), or more
1-2 green onions/scallions, cut into small pieces
Instructions
A. Make the Kombu Dashi (Japanese stock made from kelp seaweed)
1. Put the kombu sheet in 4 cups of water and let steep for 20 minutes, or as long as you can (maximum overnight).
2. Put the dried shiitake mushrooms in a small bowl and cover them with hot water. Tip: Place a small plate over the mushrooms to weigh them down. Let sit for 15-20 minutes.
3. Transfer the kombu sheet with water and shiitake mushrooms with water to a small pot. Bring to a near-boiling point and let simmer for 10 minutes (don’t let it boil).
4. Remove the kombu from the water (munch on it or compost it)
5. Take out the shiitake mushrooms and slice them thinly. Put them back into the dashi.
B. Finish miso soup and garnish
6. Turn off the heat – never boil miso soup! Take some dashi broth in a ladle or small bowl and dissolve the miso using chopsticks or a whisk. Pour into soup and repeat until miso paste is dissolved. As a general rule use 1 tbs of miso per serving. Taste and add more miso as needed.
7. Rehydrate the wakame seaweed by placing it in a small bowl with cold water for a few minutes. Move the seaweed to the soup.
Add cut tofu and green onions.
8. Heat up soup (don’t let it boil) and enjoy!