Ingredients
- 3 Tablespoons White Miso Paste
- 2 Tablespoons (dried) Wakame
- 6 cups (divided) Filtered Water
- 1 Vegetable Stock Cube
- Firm Tofu
- 2 Green Onion
- 2 Tablespoons Soy Sauce/Coconut Aminos
Directions
Savory, umami packed and fully plant-based miso soup!
This recipe was developed when I accidentally bought wakame instead of nori one day.
I was intrigued by the ingredient so I followed the package directions and rehydrated it.
Wakame is a a type of marine algae, and a sea vegetable that is rich in nutrients! It contains iodine which can reduce blood pressure and heart disease risk and also has cancer fighting properties.
It has a subtly sweet, but distinctive and strong flavor and texture. It is most often served in soups and salads.
Now what to do with such a great ingredient? Miso soup I thought was most appropriate.
Miso is another incredibly healthy ingredient.
It is fermented and traditionally made from soybeans, however, some varieties use other types of beans or peas.
My favorite kind of miso is mellow white and I always have it on hand as it lasts very long in the refrigerator.
For protein, tofu is added to this miso soup. You can go with firm or extra firm.
Most of the flavor in this soup comes from the miso, but I also like to add a vegetable stock cube and a bit of soy sauce.
This soup is very filling and delicious. You can also add ramen noodles, I have done so many times!
Steps
1 Done | Prep The TofuStart by taking the tofu out of its package and drain off the liquid. Use paper towels to pat the tofu dry then cut into cubes. |
2 Done | Soak Wakame and Dissolve The MisoAdd the dried wakame to a bowl and fill with 1 cup of room temperature or cold filtered water. The wakame will quickly rehydrate and absorb all of the water. Next, add the miso paste to a second bowl and add 1 cup of room temperature or cold filtered water. Using a spoon or fork, mash and mix until the miso is completely dissolved in the water. Set aside and also wash and slice the scallion. |
3 Done | Make The Miso SoupAdd 6 cups of water to a soup pot and add the vegetable stock cube. Once at a boil, add the cubed tofu and sliced scallion. Reduce the heat to medium and allow the ingredients to cook slightly for a couple of minutes. Next, add the rehydrated wakame and it's liquid to the pot as well as the soy sauce. Turn off the heat and add the miso water. Mix to combine with a spoon, then taste and adjust seasoning if needed. If the soup is too salty, add a bit more water. If it lacks salt, add a bit more soy sauce. |
4 Done | ServeLadel the miso soup into warm bowls and enjoy! This soup can be stored in an air-tight container in the refrigerator for up to 4 days! |
