Yes, Vegetarian! Our happy ears couldn’t believe it when we heard it too! Our in-house chefs bring to you a veg version of the famous Japanese Miso Soup!
Servings: 4 Prep Time: 5 minutes Cook Time: 5 minutes
This miso soup recipe can be made in 10 minutes! Remember, you don’t want to boil the miso paste — add it at the end with the heat off to avoid a gritty texture.
8 cups water
1 1/2 teaspoons instant dashi granules or 2 cups vegetable stock
1/4 cup miso paste
1 tablespoon dried seaweed (for miso soup), soaked in water
1/2 cup cubed tofu
2 tablespoons chopped green onion
1. Pour the water into a pot and bring to a boil. Add the instant dashi and whisk to dissolve or 2 Cups of Vegetable Stock. Turn the heat to medium-low and add the tofu. Drain the seaweed and add the seaweed to the pot. Simmer for 2 minutes.
2. In the meatime, Spoon the miso paste into a bowl. Ladle about 1/2 cup of the hot dashi broth into a bowl and whisk with chopsticks or a whisk to mix and melt the miso paste so that it becomes a smooth mixture.
3. Turn the heat off, add the miso paste to the pot and stir well. Taste the soup – if it needs more flavor, whisk in another tablespoon or two of miso paste. Top with green onions and serve immediately.