Miso soup is that salty, savory broth, dotted with green scallions and silken tofu, served at most Japanese restaurants before anything else arrives. Making it at home is one of the simplest ways to make a satisfying, warming and nutritious soup.
Traditionally, the base of miso soup is made with Japanese dashi, a simple broth made from kombu, a dried seaweed, and dried bonito fish flakes. Following a plant-based diet, I naturally leave out the fish flakes.
Here are the simple steps to make a delicious miso soup:
Step number 1: Prepare dashi
Step number 2: Stir in miso paste
Step number 3: Add tofu and vegetables
Step number 4: Serve
To make the miso soup even quicker, you can simply use water or veggie broth instead of dashi.
Read more on the health benefits of miso in one of my posts: http://plantbasedhappy.com/?p=4721
- For the dashi (or substitute 2 cups water or vegetable broth):
- 2 cups water
- 2-inch piece kombu (dried black kelp)
- For the miso soup:
- 1/4 block tofu, silken or firm
- 1 to 2 scallions
- 2 tablespoons white miso paste (you can use red miso as well)
- Combine the water and kombu in a small pot over medium heat. Remove the kombu just as the water starts to come to a boil. Simmer for about 1 minute, then remove the pan from heat.
- Cut the tofu into small cubes and prepare your vegetables (thinly slice scallions, quarter mushrooms, chop asparagus)
- Stir the miso into the dashi until the miso is entirely dissolved in the soup. Do not let the soup come to a boil again. Add the tofu and vegetables except the scallions, if using, and warm for 2 minutes on low heat.
- and no lumps remain.
- Just before serving, scatter the scallions over the top of the soup.
- Pour the miso into individual bowls and serve.