Vegan Miso Soup

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Add water, kombu, and dried shiitake mushrooms to a medium pot.

2. 2

   Bring the mixture to a gentle simmer over medium heat, but do not boil.

   Oko 5 min

   Napomena kuhara: Boiling kombu can make the dashi bitter.

3. 3

   Remove the kombu from the pot once it has softened, usually after about 5 minutes of simmering.

4. 4

   Continue to simmer the broth with the shiitake mushrooms for another 5-10 minutes to deepen the flavor.

   Oko 10 min

5. 5

   While the broth simmers, place the dried wakame in a small bowl and cover with warm water for 5 minutes to rehydrate.

   Oko 5 min

6. 6

   Once rehydrated, drain the wakame and gently squeeze out any excess water.

7. 7

   Remove the shiitake mushrooms from the broth; you can slice them and add them back to the soup later if desired.

8. 8

   Ladle a small amount of warm broth into a separate bowl and dissolve the miso paste thoroughly.

   Oko 1 min

   Napomena kuhara: Dissolving miso separately prevents clumps in the soup.

9. 9

   Reduce the heat to low, then pour the dissolved miso paste back into the pot of broth.

   Napomena kuhara: Do not boil the soup after adding miso, as it can diminish its flavor and beneficial probiotics.

10. 10

    Add the rehydrated wakame and diced tofu to the pot and gently heat through for 1-2 minutes.

    Oko 2 min

11. 11

    Serve the vegan miso soup immediately, garnished with sliced green onion.