Delicious Ginger Miso Soup Recipe (Vegan)

By Sudachi · 25 min

Ingredients

Instructions

1. Put the 6g kombu and 4g dried shiitake in a pot with 500ml cold water. Weigh the mushrooms down with a lid or small plate and soak at least 30 minutes at room temperature, or 5–24 hours in the fridge.
2. Heat over medium until small bubbles form around the edges (about 85–90°C / 185–194°F). Remove the kombu and shiitake; discard them or slice them finely and return them to the soup.
3. Cut the 30g Japanese leek on the diagonal and the 125g firm tofu into cubes. Peel the 20g ginger with a spoon and cut it into thin sticks. Leave the 30g shimeji whole or slice them.
4. Add the ginger, tofu, spring onion and mushrooms to the dashi and heat until warmed through.
5. Turn off the heat. Put the 2 tbsp miso in a mesh strainer, dip it into the broth and whisk to dissolve it.
6. Pour into bowls, sprinkle with the toasted sesame seeds and serve.

Summarized from Sudachi's video. Watch it for the details.

More recipes with

GingerScallionMushroomTofuShiitake mushroomMisoLeekKombu