Updated: Mar 11
Have you tried miso paste with soy milk??
When you combine these two together, the resulting flavor becomes so rich.
I especially love to eat this combination with sweet potato to make it more filling. As I mentioned below, I recommend using yellow miso paste or white miso paste for this recipe.
Please watch my dashi making video to make a shiitake-kombu broth.
<CREAMY SOY MISO SOUP>
＜Yield> 3 servings
<Prep time> 5 minutes
<Cook time> 5~7 minutes
400ml shiitake-kombu broth
200ml soy milk
½ cup sweet potato, chopped
½ cup carrots, chopped
½ cup onions, chopped
4 tablespoons white miso
1½ tablespoons wakame seaweed
toasted sesame seeds
1. Cut the carrot, sweet potato and onion into bite sized pieces.
2. In a pot, add in the skiitake-kombu broth and the chopped vegetables. Cover with a lid. Cook until the vegetables are fully cooked. Dissolve in the miso paste. Add in the soy milk followed by wakame seaweed. Heat the milk up a little but never bring it to a boil.
3. Serve in a bowl and garnish with some toasted sesame seeds or Japanese five spice if you want to.
<Miwa's tips> ※Tons of tips on my video! Watch first before making it!
・I recommend using white miso or yellow miso. In my opinion, red miso doesn’t go with soy milk.
・Do not boil the soup once you have added in the miso paste and soy milk.
Store in an air-tight container in the fridge for up to 3 days
<Did you try this recipe??>
Let me know by tagging me on Instagram
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