Traditional Miso Soup
PLANT-BASED | GLUTEN FREE | DAIRY FREE | QUICK & EASY
Any season is a good time for a bowl of comforting Traditional Miso Soup. The base of this miso soup is our American-made Miso Master Organic Miso. Then we add seaweed and shiitake mushrooms to create a miso soup recipe that is deeply satisfying and layered with umami flavor.
We suggest using one of our traditionally made organic misos, such as our Traditional Red Miso, Country Barley Miso, or for a soy-free variety try our Chickpea Miso. Next we add the second layer of flavor by using seaweed in our miso soup. We use both kombu and wakame seaweeds to add flavor, but also to add texture. Kombu and wakame are both very mild and each add a touch of delicate flavor. In addition to flavor, our ready-to-use wakame also adds a satisfying mouth-feel with its silky, noodle-like shape and texture. These two types of seaweed (sea vegetable) are frequently used in making classic miso soup.
If your curiosity is peaked...
We have you covered, read our blog entitled What is Seaweed?
Servings: 4 Bowls
- Prep Time: 25 mins
- Cook Time: 10 mins
- Total Time: 35 mins
Ingredients
- 4 cups Tempeh Broth or Filtered Water
- 2 Whole Shiitake Mushrooms
- 1 teaspoon Wakame
- 2 inch piece Kombu
- 1 teaspoon Toasted Sesame Oil
- ⅓ block Firm Tofu (cubed)
- 2 tablespoons Red Miso or Country Barley Miso or Chickpea Miso
- 1 Scallion (white part only, sliced)
Instructions
- Soak shiitakes in 1 cup of the filtered water or broth for 20 min. Remove and slice thinly.
- Combine soaking liquid and the remaining 3 cups of filtered water or broth and bring to boil with kombu and shiitakes. Reduce to simmer for 5 minutes, then remove kombu.
- Sauté tofu in toasted sesame oil until lightly browned. Add tofu and wakame to stock and heat through.
- Dilute miso with 1/2 cup of the hot soup broth, add back to the soup, and warm on low for 2 minutes (below the boiling point). Garnish with scallions and serve.