Miso Soup

Miso is a fermented soybean paste used to flavour various dishes, but most widely used as a stock to season soups.

Try this vegan miso soup to warm up on cold winter days.

Prep time: 40 minutes

Cook time: 30 minutes

Serves 2

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Miso is a fermented soybean paste used to flavour various dishes, but most widely used as a stock to season soups.

Try this vegan miso soup to warm up on cold winter days.

Prep time: 40 minutes

Cook time: 30 minutes

Serves 2

Soak the Kombu and dried mushrooms in 6 cups of filtered water for 30 minutes.
Remove the mushrooms, dice them (discarding the stem as it can be bitter tasting) and place back in the pot.
Bring the stock to a boil then lower heat and simmer for 10 minutes (This stock is called DASHI in Japan and is the base for many noodle dishes, stews, sauces as well as soups.)
Soak the wakame for 10 minutes and then cut into small pieces with kitchen scissors.
Add the wakame and the soaking water to the pot, along with the vegetables and simmer for 20 minutes.
Whisk miso with a little of the broth and then add to the soup and switch off the heat.
Do not allow the miso to boil or it will destroy the enzymes.
Serve hot with finely chopped spring onions to garnish. You can add cubed tofu or soba noodles to make the soup more of a meal.

Discover even more vegan soup recipes here!