... Vegan Miso Soup Recipe | Dance of Stoves

Vegan Miso Soup Recipe

Vegan Miso Soup
Miso soup is one of my favourites; I like it so much that I usually prepare it at least once a week, especially for dinner. We already had a miso soup recipe, but I like this one better; it's something like version 2.0.

Both recipes are vegan, although this one, as it has noodles, is not gluten-free. However, you can use gluten-free pasta, rice noodles, or make the soup without any pasta

Also Read: Deluxe Potatoes With Dipping Sauce

Be careful when buying noodles because some have eggs among their ingredients.

Miso is a paste made from soybeans and contains enzymes that help with digestion. The ideal is to buy unpasteurised miso because it helps rebuild the intestinal flora and is also healthier. 

Although the best known are white miso, red miso, and black miso, there are several types of miso

Also Read: How To Make Vegetable Noodles - Step By Step

The most common is to use white or red miso to make this type of soup, but I usually use black because it has a more intense flavour and because it is the one I find more easily.

Vegan Miso Soup
The miso soup also has dashi, a very common fish broth in Japanese cuisine, but this vegan version is cheaper and healthier, and it is also delicious.

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Vegan Miso Soup
The most common ingredients are tofu, wakame seaweed, chives, and leek. You can also bring other vegetables and mushrooms. 

Since I like miso soup the most, it is with soft tofu, wakame and chives; these three ingredients are fundamental. Sometimes I also add leek and some pasta like the noodles that you can see in the photos.

Vegan Miso Soup
I like to use soft tofu, but you can use any; they all work well. If you can't find wakame seaweed, use nori or whatever you have on hand. 

Also Read: How To Make Vegan Cheese - Step By Step

If you can't find miso, you can do the trick by adding soy sauce or tamari, although the taste is not the same.

Vegan Miso Soup
The miso mustn't boil; it must be dissolved in hot water or broth and added to the soup when it is ready. Otherwise, it loses its properties.

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This vegan miso soup is prepared in less than 15 minutes; it is light, healthy, nutritious and very comforting, especially when it is cold; it is the perfect dinner! 

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Vegan Miso Soup
Vegan Miso Soup

Vegan Miso Soup
This vegan miso soup is prepared in 15 minutes; it is light, healthy, tasty and very comforting; it is the perfect dinner!

  • Author: Dance of Stoves
  • Preparation: 10 mins
  • Cook: 5 mins
  • Total: 15 minutes
  • Servings: 3 (1x), 6 (2x), 9 (3x)
  • Category: Soup
  • Cuisine: Vegan, Japanese

Ingredients SCALE (1x)

  • 40 g noodles
  • Three tablespoons miso
  • 1 litre of water
  • One tablespoon wakame seaweed
  • 100 g soft tofu
  • 1/2 cup of chives (60 g)

Ingredients SCALE (2x)

  • 80 g noodles
  • Six tablespoons miso
  • 2 litre of water
  • Two tablespoon wakame seaweed
  • 200 g soft tofu
  • 1 cup of chives (120 g)

Ingredients SCALE (3x)

  • 120 g noodles
  • Nine tablespoons miso
  • 3 litre of water
  • Three tablespoon wakame seaweed
  • 300 g soft tofu
  • 1 1/2 cup chives (180 g)

Instructions

  1. Cook the noodles or the type of pasta you use following the instructions on the package.
  2. Put the miso in a bowl. Reservation.
  3. Pour the water into a pot, and when it starts to boil, add a little water to the bowl in which you had the miso. Stir until dissolved. Reservation.
  4. Add the wakame seaweed to the pot and cook over medium-high heat for about 5 minutes.
  5. Remove the pot from the heat, add the mixture of water and miso that you had in the bowl, the chopped tofu and the chives and stir. If you want, you can cook the tofu and chives a little, although it is not necessary. Remember that Who should not heat miso because if not, it loses its properties.
  6. Add the cooked noodles last.

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