Ingredients for Vegetarian Miso Soup
- 6 cups vegetable broth
- 1 (4 inch) piece kombu kelp
- 1 tablespoon soy sauce
- 3 tablespoons light miso paste
- 2 scallions, thinly sliced
- 1/2 block firm tofu, diced
- 3 tablespoons wakame seaweed, rehydrated
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How to Make Vegetarian Miso Soup
- Wipe the kombu kelp clean and add it to a medium-sized soup pot along with the dashi (or vegetable broth). Bring to a boil over medium-high heat.
- Once boiling, immediately remove from heat and cover the pot. Let it steep for 5 minutes to extract the umami flavors from the kombu.
- Carefully remove the kombu kelp from the pot and discard.
- Stir in the soy sauce (or tamari).
- In a separate mixing bowl, whisk together 1/4 cup of the warm broth with the miso paste until completely smooth and dissolved. This prevents the miso from clumping.
- Slowly pour the miso mixture into the remaining broth in the pot, stirring gently to combine. Do not boil after adding miso; this will destroy its delicate flavor and nutrients.
- Divide the sliced scallions, diced tofu, and rehydrated wakame seaweed evenly among four bowls.
- Gently ladle the hot soup into the bowls over the toppings.
- Serve immediately and enjoy your delicious homemade miso soup!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
1g
Fat
0g
Carbs
0g
