Ginger Miso Soup

sudachirecipes.com

Plant Based

This easy and delicious miso soup is made with umami-rich kombu and shiitake dashi and then flavored with awase miso paste and fragrant ginger. It's warming, comforting and vegan friendly!

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Ginger Miso Soup

Yield

3-4 servings

Type

Soup

Time

40 minutes

Level

Easy

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what you'll need:

» Kombu (dried kelp) » Dried Shiitake Mushrooms » Firm Tofu » Shimeji Mushrooms » Spring Onion » Fresh Ginger » Vegan Awase Miso Paste » White Sesame Seeds

Soak

Soak the kombu and dried shiitake mushrooms in water for at least 30 minutes. (Some people soak overnight.)

1

Heat

Once rehydrated, heat in a pan over a medium heat until almost boiling. Remove the kombu and shiitake right before it starts to boil.

2

Prepare ingredients

Cut the tofu into cubes, thinly slice the spring onion, and peel and julienne the fresh ginger. Leave the shimeji whole (you can use other kinds of mushrooms sliced).

3

Add to dashi

Add the ingredients to the dashi and simmer until warmed through. 

4

Add miso

Turn off the heat and add the miso by whisking it in a miso strainer or mesh spoon until evenly distributed throughout the soup.

5

Dish up

Divide into serving bowls and sprinkle with sesame seeds.  Enjoy!

6

See the full post for more information plus substitutes and additional ingredient ideas!