After a full weekend of indulging at Thanksgiving, all I wanted was something light and brothy last night. I have two cans of no-chicken noodle soup around, but miso soup sounded so much more delicious.
Sometimes when I get a stomach ache I like to make a quick version with just vegetable broth and miso, but since I had time, I simmered the kombu to make a vegan dashi stock, which adds more flavor and depth to the soup. I also used some thinly slice nori, since I didn’t have wakame to add to the soup. I prefer wakame, because it unfurls and is softer, so if you can find it, definitely use it. I also added shiitake mushrooms back into the soup after making the stock, but they are completely optional. Button mushrooms would be nice too.
- 8 cups water
- 1 strip kombu (about 12″)
- 1/2 cup shiitake mushrooms
- 1 tsp vegetable bouillon (optional)
- 3-4 tbsp light miso
- 3/4 cup tofu, cubed small
- a few sprigs of green onion, slice into small circles
- thinly sliced nori
- sesame oil (optional)
- Heat 8 cups water and strip of kombu over low heat to infuse flavor into the broth for about 30 minutes. Add mushrooms in last 10 minutes. Strain broth (or if you’re lazy, just pull out the seaweed and mushrooms.) I saved the mushrooms to add to my soup later.
- Return to medium heat and pull out about 1/2 cup broth. Stir miso paste into broth until it’s creamy and mostly dissolved. Return back to pan. Add more miso using the same method if necessary. Add 1 tsp of vegetable bouillon and dissolve into broth.
- Drop in nori, tofu, green onions, mushrooms, and a small amount of sesame oil. Keep on medium heat for about 2 more minutes, until heated thoroughly.