How to make fragrant and delicious ginger miso soup from scratch with a homemade plant-based dashi. Suitable for vegetarians and vegans! (Serves 3-4)
- 500ml (2 cups) cold water
- 1-2 sheets Kombu dried kelp (6g)
- 2 Dried shiitake mushrooms (4g)
- 125g (4½oz) Firm Tofu
- 30g (1oz) Shimeji Mushrooms (or mushrooms of your choice)
- 30g (1oz) Spring Onion
- 20g (2 inch piece / 2 tbsp) Fresh Ginger
- 2 tbsp Vegan Awase Miso Paste
- 1 tbsp White Sesame Seeds (optional)
Plant Based Awase Dashi
- Add the dried kelp and dried shiitake mushrooms to a pot of cold water. Place a lid on top and leave to soak for at least 30 minutes.
- Once rehydrated, place the pot on the stove and heat over a medium setting until almost boiling.
- Remove the kombu and shiitake right before the dashi starts to boil and discard.
- Cut the spring onions into diagonal pieces and the tofu into cubes. Peel the the ginger using a spoon (it works better than a peeler!) and then cut into thin sticks (julienne).
- Add the ginger, tofu, spring onion and mushroom to the dashi and cook until warmed through.
- Turn off the heat and add the miso paste to a mesh spoon. Dip the spoon in the dashi and whisk the miso paste to incorporate it into the broth.
- Pour the miso soup into serving bowls and top with a sprinkle of sesame seeds.
Best eaten immediately.
For storage, keep for 1-2 days in the refrigerator.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Soups
- Method: Simmering
- Cuisine: Japanese
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