Growing up in a Japanese household, miso soup was a regular dish at our dinner table. I remember my grandma making it with love and care, using the best ingredients she could find. As an adult, I still find comfort in making miso soup myself. It’s a simple and healthy recipe that I can make quickly and easily, without sacrificing flavor.
This recipe is a variation on my grandmother’s recipe, but I’ve added a few of my own touches. I’ve swapped out the traditional fish stock for a vegan
Tip: To make the vegan dashi broth, soak 4 dried shiitake mushrooms in 4 cups of warm water for 30 minutes. Then, strain the liquid and discard the mushrooms.
Variation: Feel free to add other vegetables to the soup, such as enoki mushrooms, edamame, or carrots.
Secretly Healthy Japanese Miso Soup
- Large pot, knife, cutting board, measuring cups and spoons
- 4 cups vegan dashi broth
- 0.5 cup white miso paste
- 1 package silken tofu, cubed
- 2 tablespoons dried wakame seaweed
- 1 can bamboo shoots, drained
- In a large pot, bring the vegan dashi broth to a boil.
- Reduce the heat to low and add the miso paste, stirring until fully dissolved.
- Add the silken tofu, wakame seaweed, and bamboo shoots to the pot and simmer for 10 minutes.
- Serve hot and enjoy!