Authentic Vegan Miso Soup

Daikon Miso Soup

• 2 cups water (500ml)
• 1 tsp kombu dashi* (5g)
• 2 tbsp miso paste (40g)
• 1/4 daikon, chopped into match sticks (200g)
• 1 scallion, sliced (10g)

Tofu Wakame (Seaweed) Miso Soup

• 1/2 tbsp dried sea weed/wakame (2g)
• 1 cups water (500ml)
• 1 1/4 tsp kombu dashi (5g)
• 2.5 tbsp miso paste (50g)
• 1/2 block soft tofu, cubed (80g)
• 1 scallion, sliced (10g)

Spinach Miso Soup

• 2 cups water (500ml)
• 1 tsp kombu dashi (5g)
• 2 tbsp miso paste (40g)
• 2 cups spinach (50g)
• 1 scallion, sliced (10g)

Daikon Miso Soup

1. 1

   Add water and dashi to a medium pot over medium heat. Add the daikon and simmer until tender. Turn off the heat. Add miso paste to a small sieve over the pot and stir using a spoon until miso is dissolved.

2. 2

   Divide into two bowls and garnish with green onions.

Tofu and Wakame Miso Soup

1. 3

   Rehydrate wakame in room temperature water for 5 minutes. Drain and squeeze any excess water out. Set aside.

2. 4

   Over medium heat, add water and dashi to a medium pot. Once the broth starts to simmer, turn heat to low. Add miso paste into sieve over the soup and dissolve miso paste. Add the tofu and wakame and stir. Keep on the stove until the soup and tofu is heated (be sure not to let it boil).

3. 5

   Divide into two bowls and garnish with green onions.

Spinach Miso Soup

1. 6

   Bring a pot of water to a boil. Add in the spinach and cook for 20 seconds. Drain and rinse with cold water. Squeeze out any excess liquid (this should form a ball of spinach). Chop the ball of spinach into thirds.

2. 7

   Over medium heat, add water and dashi to a medium pot. Once the broth starts to simmer, turn heat to low. Add miso paste into sieve over the soup and dissolve miso paste.

3. 8

   Add in the cooked spinach and let it heat for another minute.

4. 9

   Serve and garnish with green onions.