Learn how to make this flavourful homemade vegan miso soup with silken tofu, spring onions, shiitake and wakame! This Japanese inspired delicacy will be ready in only 30 minutes!
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Sometimes just a few ingredients are enough to give birth to a culinary treat like this. homemade miso soup dashi
I find that Japanese cuisine is wisely balanced, rich in textures and taste.
Miso soup in my opinion one of his most nutritious dishes, especially when it is made from scratch.
As a matter of fact, making dashi, the basic ingredient of this preparation, is really simple and satisfying, and by far hundreds of times better than what can be bought from the store, which are not even vegetarian 90% of the time! Indeed, it in fact consists of a broth infused with kelp seaweed and dried fish, typically tuna or anchovies.
The dashi I’m about to show you today is exclusively made with kelp, which is packed with thousands of nutritional properties, and is a real boost for our health.
Rich in vitamins and minerals, it is also a good source of calcium (10 times greater than cow's milk!), Iron and magnesium, not to mention group B vitamins (1 and 2), C and D.
Keeping it short, I highly recommend consuming this dish frequently, whether you are looking for a detox, or if you are in the mood for a warm winter soup.
Miso soup is actually very versatile: dashi, miso and silken tofu are basically the main ingredients of this dish, then you can go wild by enriching it with your favourite vegetables.
Since I love mushrooms, which ally to strengthen our immune system, my version includes fresh shiitake, but you can use any mushroom you like or have at hand like black fungus, dry shiitake, (king) oyster and enokitake, and, why not, also a handful of pak choi, or baby bok choi, all good sources of proteins and fibres.
Check out these recipes where you can also use dashi:
- Banana Blossom "Fish" Cakes
- Mushroom Soba Ramen
- Vegan Seafood Pasta
- Potato, Rice and Nori Bake
Now let's learn how to make this fantastic homemade vegan Miso soup.
How to make this Tasty Vegan Miso Soup with Homemade Dashi
Ingredients
1 l Filtered Water
15 g Dried Kelp
200 g Silken Tofu
125 g Shiitake Mushrooms (Fresh)
1 tablespoon White Miso Paste
½ teaspoon Wakame (optional)
2 Spring Onions (the green part finely chopped)
½ tablespoon Sesame Oil (omit for oil-free version)
Method:
1. Pour filtered water on dried kelp. Cover and infuse for a minimum of 30 minutes up to 2 hours.
Note: in order to extract seaweed properties make sure the water is cool or at room temperature.
2. Chop the shiitake (or rehydrate the dry ones in boiling water for 15-20 minutes), and sauté with a touch of sesame oil and a pinch of salt in a wok for 3-4 minutes (alternatively, for an oil-free version you can add them to the dashi in the next step).
3. Add the dashi to the wok, set the heat to low and slowly warm the broth until it starts to bubble.
4. Remove kelp seaweed as soon as it forms little bubbles as shown in the picture. We don't want to cook the kelp in order to keep all its properties. For the oil-free version add the shiitake now, cover with a lid and cook on low heat for 20 minutes.
5. Cut the silken tofu into cubes and finely slice the green part of the spring onions and add to the broth.
6. Boil for 2-3 minutes, just enough time for the tofu to warm. Then turn off the heat and dissolve the miso paste into the broth. Please note: we don't want to actually cook the miso paste; it should be added at the very end before serving.
7. Give the soup a little stir and serve it straight away.
Silvana
complimenti!!……davvero una zuppa confortevole. Bravissima.