Tofu and Seaweed miso soup (Vegetarian)

Tofu and Wakame(seaweed) Miso soup


My friend Linda wanted to know how to make vegetarian miso soup, so I decided to post this recipe I made.

This miso soup is the most basic ingredients (tofu and wakame) miso soup in Japan.
(Vegan,Vegetarian OK)

Ingredients
Serves 2 people

1 shiitake mushrooms(*2)
a pinch of kombucha(*3)
2 tbs miso(*1)
2 cups water
dry seaweed (soak it in water before adding it to the soup)
1/4 block film tofu(cut into 1 inch cube)
a few chopped green onions

Soaking seaweed
*Miso...you can use yellow, white and red miso paste for this miso soup.

*1. Barley miso paste(Mugi miso)

*2.Shiitake and Dashi kombu(seaweed)




1.Place the shiitake, kombu and water in a pot and let it sit for 30min(or over night).
(If you have salted kombu, wash the salt out)

2.Place the pot over medium heat and bring to a boil. Remove the kombu before boil.
Reduce heat to low-medium for few minutes, whisk and stir in the miso paste and kombucha.
(some people like to strain the miso paste out of the soup, but you don't need to do this. It's good for you!)

3.Stir until miso is well dissolved. It's best not to let the miso soup boil.
Add the tofu and seaweed. After the tofu and seaweed get warm, serve.
Add green onions on top of each bowl.

Tofu and Wakame Miso Soup

Enjoy!

Chinese Cabbage, Shiitake, Green Onion and Chili Pepper Miso Soup! 



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↑I used this kind of white miso paste.




Organic miso




Dashi kombu



Shiitake



Organic tofu

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