Miso soup is one of the Japanese national dishes. Traditionally it is made with dashi and miso. When it comes to the ingredients, you can simply add your favorite ingredients. These include tofu, boiled egg, scallions, shiitake mushrooms or even udon noodles. Since the broth is traditionally prepared with dashi, it is unfortunately not vegan. However, here on our blog for flexitarianism I have the Ideal Alternative to make the soup completely VEGAN. Dashi broth is traditionally made with dried bonito flakes. I, on the other hand, recommend making a broth with kombu seaweed and nori seaweed. These aquatic plants also provide a lot of flavor, making them ideal for a Vegan Miso Soup. Therefore, I show you the vegan alternative in our recipe below.
Ingredients
Four leaf kombu
5 Nori seaweed
400 ml water
50g tofu
1/2 spring onion
2 pak choi
5 pcs shiitake mushrooms
2 tablespoons miso paste
2 tablespoons soy sauce
Additional ingredients according to taste for example fresh herbs like coriander
Instructions
Boil kombu and nori algae with water. Then leave to infuse for half to three quarters of an hour. Strain the soup and season with miso paste and soy sauce. Now cut the vegetables into bite-sized pieces. Fry the vegetables in a pan and season with salt and pepper. Finely chop the herbs. Add everything together and serve.
Resumé
Tasty soup with an Asian touch. Easy to cook after. Can also be interpreted vegan and therefore ideal for flexitarian cuisine. Especially suitable for cold autumn days or cold winter nights.
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