Japanese Vegetarian Dishes: Vegetarian Miso Soup

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Japanese Vegetarian Dishes: Vegetarian Miso Soup

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Miso, seaweed, tofu, a little soy sauce, and sesame oil harmonized, creating a mild and soothing broth. This elegant taste soup is a promising dish in the vegan food list. There are several ways to cook miso soup for vegetarians. Let’s discover the three of the quickest and easiest ways. The recipes are inspired by thespruceeats.com

Recipe 1: Basic Vegetarian Miso Soup

Cooking time and yield:

  • Total: 15 minutes
  • Prep: 5 minutes
  • Cook: 10 minutes
  • Yield: 4 servings

Ingredients

  • Water: 4 cups
  • Nori (or wakame seaweed, shredded): 1 tablespoon
  • Miso: 1/3 cup
  • Green onions (chopped): 3
  • Firm silken tofu: 1/2 block. Cut into 1-inch cubes
  • Dash soy sauce (Optional)

Steps to Make It

In a pot, slow simmer water. As it simmers, add seaweed and continue to cook for at least 5 to 6 minutes.

Reduce heat to the lowest level possible and add the rest of the ingredients. Stir well so miso can get dissolved. Do not let the soup ever boil because it will ruin the miso’s healthy properties and change the expected soup flavor.

Once everything is well-cooked, that’s it! Enjoy your simple yet delicious vegan soup right away.

Tip

The longer you simmer the seaweed, the less the salty fishy flavor will remain. So if you don’t prefer such flavor, you know how to do now.

Recipe 2: Vegetable Miso Soup

Cooking time and yield:

  • Total: 22 minutes
  • Prep: 10 minutes
  • Cook: 12 minutes
  • Yield: 6 servings

Ingredients

  • Tomatoes (diced): 2 cups
  • Sesame oil: 1/4 cup
  • Leek (sliced): 1
  • Shiitake mushrooms (sliced): 1 1/2 cups
  • Vegetable broth: 6 cups
  • Diced wakame seaweed: 2 tbsp (Other seaweeds are acceptable)
  • Silken soft tofu (cut into cubes): 1 package
  • Soy sauce: 1 tbsp.
  • Miso: 3 tbsp.
  • Scallions or green onions (sliced): 2

The ultimate guide

In a large pot, add tomatoes, leek, and mushroom and saute them for 1 to 3 minutes.

Add the vegetable broth and seaweed then bring to a slow simmer.

Add tofu, soy sauce, miso, and scallions and turn the heat to low.

Keep stirring until the miso gets dissolved.

Continue to cook for another 8 minutes over low heat.

Tips

Do not use high heat to cook the soup since miso would lose its healthy probiotic and fermented properties if it ever gets boiled. Heat gently, for best.

Recipe 3: Garlic Miso Soup

Time and yield

  • Total: 15 minutes
  • Prep: 10 minutes
  • Cook: 5 minutes
  • Yield: 6 servings

Ingredients

  • Water: 5 cups
  • Miso: 1/4 cup
  • Garlic (minced): 3 cloves
  • Garlic powder: 3/4 teaspoon
  • Sliced shiitake mushrooms: 1/2 cup
  • Soy sauce: 1 tablespoon
  • Sesame oil: 1 tablespoon
  • Tofu (any kind, sliced into small cubes): 1 block
  • Scallions (sliced): 3

How To Cook It

Add water to a pot and bring to a slow simmer.

Reduce to heat so the water is not boiling nor simmering. Add miso and stir well until it dissolves. Pay much attention to this step because the right timing and temperature should be just below the boiling point.

Keep stirring well to make sure the miso is fully dissolved and there are no clumps. Then, add the remaining ingredients and continue to cook for a couple of minutes until the garlic and mushrooms are softened.

Source:

Vegetarian Miso Soup Recipes https://www.thespruceeats.com/vegetarian-miso-soup-recipes-3378033 Accessed August 22, 2019

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