How To Make Vegan Miso Soup - Super Easy Recipe!
It is not too much to say that Miso Soup is Japan’s representative dish. The umami of dashi and miso creates the perfect taste and has been at the heart of Japanese cuisine for a long time.
As you know, the essential element for Miso Soup is definitely dashi, or soup stock. In most cases, ichiban dashi, which is made with dried kombu seaweed and dried bonito flakes, is used to make Miso Soup.
However, in this recipe, we are going to introduce Miso Soup without any animal or fish-derived ingredients. With our vegan Miso Soup recipe, anyone can enjoy Japanese umami-packed Miso Soup without any concern.
When making Miso Soup, usually the dashi made with dried bonito flakes is quite important. However, instead of using dashi made with bonito flakes, we are using only kombu dashi this time in our recipe.
Compared to bonito or fish dashi, dashi made only with kombu tends to be more elegant and subtle. To overcome this challenge, we are adding flavorful vegetables. It is, of course, totally okay to use the vegetables stored in your fridge.
In this recipe, we are introducing an easy-to-make kombu dashi recipe as well. If you are a big fan of Miso Soup and make it almost every day, you might be feeling a little tired of making dashi each time. If that’s the case, you should try our recipe! All you have to do is just put a stick of dried kombu in water and store it in the fridge beforehand. With this preparation, you can make kombu dashi without any heating. And, for those who want to know the authentic way to make kombu dashi, we have that option too. Choose the one you prefer and make your kombu dashi.
It is said that taking Miso Soup helps you stay healthy and warms up your body. What’s more, you can get enough vegetables with just one bowl. Enjoy our vegan Miso Soup at home!
Overview
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Total servings: 3
Difficulty: Easy
Ingredients
- 40 g Carrot (peeled)
- 25 g Burdock Root (unpeeled)
- 60 g Onion
- 50 g Cabbage
- 2 Shiitake Mushrooms
- 1 tsp Cooking Oil
- 30 g Miso
- 5g (1 piece) Dried Kombu Seaweed
- 500 ml Water
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