<BASIC VEGAN MISO SOUP/ 基本のビーガン味噌汁>
＜Yield> 2 servings
<Prep time> 5 mins ( It doesn’t include time to hydrate kombu)
<Cook time> 10 mins
½ cup( 100g) , diced, carrot
1 cup ( 200g), diced , onion
4 pieces shiitake mushrooms
silken/ firm tofu (100g)
1 tbsp dried unsalted wakame seaweed
1 ½ - 2 tbsp miso paste
2 tbsp chopped spring onion ( optional)
1; Wipe off the dust with kitchen cloth. Soak kombu in water for 1hour to overnight in the pot.
2 ; Slice onion, carrot and mushrooms into about ¼ inch thick.
3; Heat kombu over small heat until you see the small bubbles around kombu. Remove kombu and add vegetables ( step2). Cook it until the vegetables are fully cooked.
4; Turn off the heat and add cubed tofu along with dried wakame seaweed. Dissolve miso paste. Serve it in your bowl and sprinkle some chopped spring onion.
<Miwa’s tips> ※Watch more on YouTube!
1; Please do not boil the soup when kombu is still in on step3.
2; Use any vegetables you have on hand. Make sure to add hard vegetables first.
Keep in an air-tight container in the fridge for 2 days.
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