Cozy, comforting, and cleansing—this Vegan Miso Soup is like a spring reset in a bowl. Packed with gut-loving probiotics, nourishing veggies, and a savory kick of umami, it’s the perfect way to detox and delight your taste buds. Ready to sip your way to better digestion?
Yield: 6 Portions
Ingredients:
Dashi:
- Kombu, dried kelp, cut 4×4 inches 2 ea.
- Shiitake mushrooms, dried 5 ea.
- Water 8 cups
Miso Soup:
- Wakame, dried 2 Tbsp.
- Water, warm 1 cup
- Miso Paste ½ cup
- Tofu, soft or silken, cubed 14 oz.
- Scallions, sliced 3 ea.
Instructions:
- For the Dashi: Soak the dried kombu and shiitake mushrooms in water for 4 hours or overnight. Add the water, kombu and mushrooms to a pot and bring to a boil. Once boiling, remove the kombu and mushrooms. Set aside to use in the soup, and reduce the heat of the dashi.
- For the Miso Soup: In a small bowl, rehydrate wakame in the warm water for 5-10 minutes and set aside.
- Slice the reserved shiitake mushrooms and set aside.
- Turn off the heat from the pot of dashi and ladle out 1 cup of dashi in a bowl. Begin whisking in miso paste to 1 cup of Dashi. Once dissolved, incorporate into the larger pot.
- Add in cubed tofu, wakame and sliced shiitake mushrooms.
- Bring the soup to a simmer and serve with sliced scallions.Variation: Add in other vegetables like daikon or spinach. Serve with rice or noodle dishes.
Note: Experiment with different miso pastes to find the one that best suits you. Miso paste comes in red, white and brown with a variety of fermentation stages which deepen the flavors.
*You can add any of your favorite fresh mushrooms instead of dried!
Ready to fuel your body with clean, healing ingredients? Let’s craft a personalized spring meal plan that supports your wellness goals—book a nutrition consultation today!
