Vegan miso soup recipe
This soup is eaten at every meal in Japan. Miso soup is actually more of a broth than a soup, and is made with dried fish dashi.
It is served in a small bowl as an accompaniment. Miso soup is usually garnished withseaweeds orseaweeds and sometimes small pieces of tofu.
We're offering a different plant-based version of the classic miso soup. Here, the dashi is made from shiitake mushrooms rather than dried bonito!
This vegan Japanese soup is a real umami concentrate, a real treat for the taste buds!
Clémence Sahuc
- Prep Time
- 15 minutes
- Servings
- 4 portions
- Category
- Savoury, vegan, starter
Ingredients
- 1 potato
- ½ onion
- 80 cl vegan dashi (made with shiitake mushrooms)
- 60 g white miso
- Chives (optional)
Directions
- Start by peeling the potatoes, then cut them into slices about ½ cm thick. Then cut each slice into quarters to obtain small pieces. Rinse them under cold water to remove excess starch, which will give the soup a smoother texture and prevent the potatoes from becoming too sticky when cooked.
- Peel and halve the onion, then slice thinly. The thin slices of onion will melt into the broth.
- Heat the vegan dashi in a saucepan over medium heat. When the broth reaches a gentle simmer, it's ready for the vegetables. Add the potato pieces and onion slices to the dashi. Cook over medium heat for around 10-15 minutes, until the potatoes are tender but still slightly firm.
- Take the miso and place it in a miso strainer (or fine strainer). Using a ladle, slowly pour the hot dashi over the miso in the strainer, scraping it against the mesh with the ladle to melt it into the liquid. This will dilute the miso and prevent lumps. Stir gently to fully integrate the miso into the broth.
- Stop cooking just before the broth reaches boiling point. It's important not to boil the soup after adding the miso, as this could alter its flavor and properties. You can taste the broth at this stage and adjust the seasoning, if necessary.
- Serve the soup in individual bowls, ensuring that the vegetables are evenly distributed. To add a touch of freshness and color, garnish each bowl with a little finely chopped spring onion.
