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Hello everybody! Today I’m gonna show you how to make my vegan and healthy version of the popular Japanese dish – Miso soup. Hope you’ll enjoy 🙂
What you’ll need:
1 medium leek, diced into rings
2 carrots, sliced into strips
150g shimeji mushrooms
150g baby spinach leaves
1/4 cup miso paste
8 dried Shiitake mushrooms
13cm dried kelp (Kombu)
2 liters water (1 for the broth)
Raw silken tofu, cut into cubes
Spring onions for garnish
Togarashi spice blend
directions:
1. Soak the dried Shiitake mushrooms and the dried kelp in 1 liter of the water for about 2 hours.
2. Strain the broth through a strainer and keep the shitaki and the kelp. squeeze the Shiitake mushrooms, slice them and add them to the other vegetables. don’t throw away the kelp! You can slice it and add it to the soup, or you can stir fry it with a bit of oil, soy sauce, garlic and ginger and eat it as a side dish.
3. Add what left of the water to the broth, add all the vegetables and bring this to a boil.
4. Turn down the heat and keep cooking for about 10 min or until all the vegetables are in the right tenderness.
5. Time to add the miso paste*. Whisk it thoroughly so there gonna be no lumps. you should not bring this to a boil at this moment because it actually may spoil the soup by killing the probiotics and ruining the taste and aroma.
6. Turn off the heat, add the spinach and let it welt down. serve with the tofu and the spring onions. Optional seasoning: Togarashi.
*I highly recommend using red miso paste rather then white because it has a stronger taste and it’s a bit saltier, but if you do use the white miso paste you should add some salt or soy sauce instead.
Music: Ishikari Lore by Kevin MacLeod is licensed under a Creative Commons Attribution licence (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100192
Artist: http://incompetech.com/
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