Hey guys, it’s Yuto here from @sudachi.recipes. and today I'm excited to share an easy and delicious miso soup recipe that is also vegan friendly, let's get started!
What is miso soup?
Miso soup (miso shiru or 味噌汁 in Japanese) is a traditional Japanese soup made with a dashi stock and miso paste mixed in.
Miso soup varies from region to region within Japan. There are different kinds of miso pastes which create totally different flavours, and there are a whole variety of different ingredients you can add. It can be simple, it can be elaborate, there are so many variations!
Miso soup is usually served as a side dish. In Japan we have a set meal called "teishoku". Teishoku usually consists of a main dish of fish or meat, with a side of rice, miso soup and pickles.
Types of miso paste
There are three main types of miso paste and the one you choose will contribute greatly to the overall taste of your miso soup.
- Shiro miso (White miso - softer taste)
- Aka Miso (Red miso - rich taste)
- Awase Miso (Mix - best of both)
I come from Aichi prefecture in Japan which is famous for red miso, so I grew up mostly with miso soup made with red miso!
Miso paste for vegetarians / vegans
One thing to note is that many miso pastes from Japan are not vegetarian/vegan.
Often, fish stock (dashi) is added to enhance the flavour (especially in white and yellow miso) so check the ingredients carefully before you buy.
I used a Japanese brand Marukome's "Ryoutei no Aji" (taste of restaurant) miso paste. They have many to choose from so I chose an organic awase miso paste without dashi and no added ingredients.
Dashi is a Japanese soup stock and is an important ingredient for adding "umami" and depth of flavour to Japanese cooking. As I mentioned before, many dashi stocks contain fish.
However! There are also equally popular dashi stocks made from kombu (dried sea kelp) and dried shiitake mushrooms that are delicious and suitable for vegetarians/vegans too!
Here are the most common ingredients used to make dashi.
- Kombu dashi (dried kelp)
- Katsuobushi dashi (bonito flakes from skipjack tuna)
- Shiitake Dashi (dried shiitake mushrooms)
- Niboshi (dried sardines)
Because I want this miso soup to be enjoyed by everyone, I've included how to make a vegetarian/vegan mixed (awase) dashi using kombu and dried shiitake mushrooms.
For this recipe, I'm going to use:
- Awase miso paste
- Homemade dashi
- Spring onions
- Firm tofu
- Spring onion
- Shimeji mushrooms
- Fresh ginger
The fresh ginger really adds a beautiful fragrant taste and I really recommend not skipping this ingredient!
If you want to customize it more then other great additions to miso soup are wakame, fried tofu, okra etc.
Let's get started!Print