Vegan Miso Soup

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Combine the kombu, dried shiitake mushrooms, and water in a medium pot. Let it sit for 15 minutes to allow the kombu and mushrooms to infuse the water.

   Ongeveer 15 min

   Tip van de kok: Soaking helps extract more umami from the ingredients.

2. 2

   Place the pot over medium heat and bring the liquid just to a simmer. Remove the kombu before the water boils to prevent bitterness.

   Ongeveer 5 min

   Tip van de kok: Watch carefully to avoid boiling; it can make the kombu slimy.

3. 3

   Continue to simmer the dashi for another 10 minutes, then remove the rehydrated shiitake mushrooms. You can slice the mushrooms and add them back to the soup later if desired.

   Ongeveer 10 min

   Tip van de kok: The rehydrated shiitake mushrooms are delicious and can be added back for extra texture and flavor.

4. 4

   Reduce the heat to low. In a small bowl, scoop a ladleful of the warm dashi and whisk it with the white miso paste until smooth. This tempering prevents the miso from clumping.

   Ongeveer 2 min

   Tip van de kok: Never boil miso paste directly in the pot, as it can destroy its delicate flavor and beneficial probiotics.

5. 5

   Pour the tempered miso mixture back into the pot of dashi and stir gently to combine. Do not bring the soup to a boil after adding the miso.

   Ongeveer 1 min

6. 6

   Add the cubed firm tofu to the soup and heat through for 2-3 minutes.

   Ongeveer 3 min

7. 7

   Ladle the hot miso soup into individual bowls and garnish with freshly sliced scallions before serving.