Vegan miso soup | K33 Kitchen - Delicious plant-based vegan recipes
Warm, comforting vegan miso soup with shiitake mushrooms and tofu—quick & easy plant-based recipe. Perfect for winter.
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Cooking tools:
- Cheesecloth
- Fine-mesh sieve
- Kitchen scale
- Airtight container
- Saucepan
- Stove
- Mixing bowl
- Spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Gloves
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
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