Ginger Miso Soup (Plant-based)

Ginger Miso Soup (Plant-based)

5 from 2 votes

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!

Prep Time30

Cook Time10

Total Time40

Course Sides, Soups

Cuisine Japanese

Servings servings

Calories 50.3

Prep Time: 30

Cook Time: 10

Total Time: 40

Course: Sides, Soups

Cuisine: Japanese

Servings: servings

Calories: 50.3

Equipment

Miso strainer
Mini whisk

Ingredients

Dashi

▢ 500 ml cold water
▢ 6 g dried kelp (kombu) (kombu)
▢ 4 g dried shiitake mushroom(s)

Miso Soup

▢ 30 g green onion
▢ 125 g firm tofu
▢ 20 g ginger root
▢ 30 g shimeji mushroom(s) (or mushrooms of your choice)
▢ 2 tbsp vegan miso paste I used awase/mixed miso
▢ ½ tbsp white sesame seeds optional

Instructions

Plant Based Awase Dashi

Place 6 g dried kelp (kombu) and 4 g dried shiitake mushroom(s) in a pot with 500 ml 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.

Miso soup

Cut 30 g green onion into diagonal pieces and 125 g firm tofu into cubes. Peel 20 g ginger root using a spoon and then cut into thin sticks (julienne). 30 g shimeji mushroom(s) can be left whole or sliced depending on preference.
Add the ginger, tofu, spring onion and mushroom to the dashi and cook until warmed through.
Turn off the heat and add 2 tbsp vegan 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 ½ tbsp white sesame seeds.
Enjoy!

Notes

Best eaten immediately.

For storage, keep for 1-2 days in the refrigerator and reheat on the stove. (Do not boil.)

Nutrition