Vegan miso soup | K33 Kitchen - Delicious plant-based vegan recipes

Ingredients

• 700ml water
• 7g kombu (dried kelp), cut into strips 4-5cm in length*
• 7g dried shiitake mushrooms
• 1 tbsp wakame seaweed
• 100g silken tofu, finely diced into 1cm cubes
• 1 spring onion (top part), finely sliced
• 2 tbsp miso paste**
• Light soy sauce to taste**
• Handful of shimeji brown mushrooms (about 70-100g), trimmed