Miso soup is so comforting on these chilly winter days. I'd like to share with you a vegan version of this traditional Japanese soup which uses miso as the main flavoring. Miso is a paste made from fermented soybeans.
Miso that has been fermented for a longer period of time, such as a red miso, gives the miso soup a stronger, deeper flavor. Miso that has been fermented for a shorter period of time, such as a white miso, provides a lighter, sweeter flavor. Note in the ingredients below that you'll adjust the amount of miso based on the type you're using.
Enjoy this nutritious and satisfying soup! Here is a recipe for four servings:
- 4 cups water 1/4 block tofu, cubed
- 2 teaspoons ginger, grated
- 1 carrot, thinly sliced
- 1/4 cup wakame (dried seaweed)
- Miso: 4 tablespoons of yellow miso or 2 tablespoons of a darker miso
- 1 scallion, thinly sliced
In pot, combine water, tofu, ginger, and carrot. Bring to a simmer over medium heat. Add wakame continue simmering until it is hydrated (about 1 minute). Remove from heat. Put miso in a cup and transfer some of the hot broth into cup. Whisk miso and broth until smooth, then stir into soup. Once miso is added to the soup, do not heat. Serve immediately, topping with scallions.
Serves four as a soup course or two as a main dish.