Miso Soup
This recipe is amazing and very healthy. It’s good for lunch or supper, with or without some of our other Japanese dishes, eg Wholefood Sushi Or try eating it for breakfast, like a Samurai warrior (but take your sword off first!)
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Total time
25-30 minutes
Cuisine
Japanese
Meal
- soups-starters
Servings
4
Ingredients
Dashi (base stock)
- 1.5 L home-made vegetable stock or water
- 5-6 small dried shiitake mushrooms or use larger, fresh shiitake
- 2 tbsp mirin (rice wine) or medium sherry
- 1 strip kombu
Soup
- 1 stick celery, finely chopped
- 1 large carrot, finely diced or sliced on largest section of grater
- 1 small head broccoli or similar green vegetable, sliced into small pieces (if using broccoli, use all the vegetable, not just the florets. Peel the stem first then chop it into small pieces) 1 small onion, finely chopped OR a small bunch spring onions, sliced into 2cm/1inch pieces
- ¼ cup shoyu soya sauce
- 1 tsp grated fresh root ginger
- 1-1 ½ tsp mugi miso (medium strong) per serving. If you can’t buy mugi miso, use a darker one such as genmai but use a little less. If using a very light miso, you may need to add a bit more, but do so gradually.
Optional
- Cooked brown rice or cooked soba (buckwheat) noodles
- Tofu chunks – e.g. Cauldron deep-fried or a firm, flavoured tofu
- 1 cup cooked pulses, e.g. chick peas; whole lentils any colour; aduki beans
- Nori flakes for a condiment
Instructions
1. Put the 4 dashi ingredients (stock/water; mushrooms; mirin; kombu) into a large pot.
2. Bring to boil and simmer for 15 minutes.
3. Meanwhile, prepare vegetables and other ingredients as above. Put aside.
4. After stock has cooked 15 minutes, blend the mushrooms and kombu with some of the stock until mixture is as smooth as possible. Return to soup pan. (Or discard the kombu altogether and blend the dried shiitakes.) If using fresh mushrooms, no need to blend.
5. Add rest of ingredients – vegetables, ginger and shoyu (not miso or options) – and simmer for 5-7 minutes, or until vegetables are just tender and no more.
6. Remove from heat.
7. Put 1 helping of miso into each soup bowl. Mix with a little cold water until it’s smooth.
8. Add 2-3 ladles of soup.
9. Add some of the options if desired and stir well in to the hot soup.
10. Sprinkle with nori flakes if desired and eat.
Keywords
Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
Related recipes
Buddha Bowl Super Salad with a Choice of Three Dressings
A creative and easy way to use cooked wholegrains – tasty, healthy, filling and nutritionally balanced. It’s also really adaptable – alfalfa and beansprouts are always available to buy or…