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Delicious Miso Soup

CLASSIC VEGAN MISO SOUP

This soup is a great recipe if you are looking for something warm and quick to cook. Add soba noodles to make it for dinner! Yum !
Category Main Dish, Starter
Cuisine Japanese
Keyword Gluten free, Plant-based, Vegan
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Servings 2 bowls

INGREDIENTS

  • 6 cups water
  • 1 carrot
  • 1 spring onion
  • 1 cup arame seaweed or 6-7 kombu seaweed * - (dried)
  • ⅓ cup soft or silken tofu (cut into cubes)
  • 4 tsp organic miso paste

INSTRUCTIONS

  • Soak the seaweed in a bowl of water. Let it sit and set aside until the end.
  • In the meantime, cut the carrot and spring onion into small pieces.
  • In a saucepan, heat up 1 cup of water. Add the carrot and onions and let it boil for 7 to 10 minutes until the vegetables are al dente.
  • Add 5 more cups of water to the saucepan and bring it to a boil one more time, then reduce the heat, and let the broth simmer. In the meantime, take out 1-2 cups of this broth and pour it into a small bowl. Let it cool down for 3-5 minutes. Then stir in the miso paste and whisk it until the miso is completely dissolved.
  • Finally, turn off the heat, and add the dissolved miso to the main broth in the saucepan. Add tofu. Rinse the seaweed and add it too.
  • Divide the soup into individual bowls and serve it hot.

Notes & Tips

* I like to buy them from Clearspring. This brand is available in a lot of grocery stores.