BASIC VEGAN MISO SOUP

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<BASIC VEGAN MISO SOUP/　基本のビーガン味噌汁>

▶vegan

＜Yield> 2 servings

<Prep time> 5 mins ( It doesn’t include time to hydrate kombu)

<Cook time> 10 mins

<Ingredients>

½ cup( 100g) , diced, carrot

1 cup ( 200g), diced , onion

4 pieces shiitake mushrooms

silken/ firm tofu (100g)

1 tbsp dried unsalted wakame seaweed

20g kombu

1L water

1 ½ - 2 tbsp miso paste

2 tbsp chopped spring onion ( optional)

<Directions>

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.

<Storage time>

Keep in an air-tight container in the fridge for 2 days.

This VEGAN MISO SOUP is great to be served in this tableware.

<MIWA’s recommendations♡>

- MIWA's E-cookbooks are available！ I hope this will be helpful and enjoyable in your kitchen^^

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2022/05/28 MIWA