Make your own vegan miso soup at home!
My time with Chris is ending Sunday at 5 am when he flies out of Toronto to go back to his teeny tiny hometown for the summer. I’ve been trying to take advantage of the time I’ve had with him here, but here I am blogging, I’ve had to work, and I’m working a lot for random people online. Too much computer time, not enough Chris time.
But he’s been a champ about it. Despite all my screen-time, we’ve been eating lots of Korean food. I mentioned on Thursday that I went for bibimbap, and I’m still obsessed. As a food blogger, I’m constantly eating tepid food because I have to photograph it first. But personally, I like my food piping hot. Bibimbap in a stone bowl only gets hotter.
I’ve wanted to make miso soup for a really long time, and it wasn’t until I realized that I was paying $2 for soup that is literally so easy and cheap to make in larger batches that I should probably learn to make it myself.
Miso soup is so wonderful because since miso is fermented soybeans, it’s probiotic and great for your stomach. The seaweed adds lots of great minerals and vitamins, and the broth is warming and gives your immune system a little jumpstart. My last post expanded on how Chris is slowly getting more open-minded to food, and throughout the process of making the dashi (the Japanese broth for miso soup), he was willing to eat seaweed even if “it smelled like a fish market”.
Traditional JapaneseÂ dashiÂ is made with kombu and bonito flakes (flaked and dried fish), but since I’m vegan, I won’t be using bonito flakes. I read that you could use a combination of dried shiitake mushrooms and kombu, or you could just use only kombu or only shiitake mushrooms and double the quantity. I already shelled out $8 for the kombu (granted I still have 3-4 more batches worth of kombu now), but I didn’t want to spend another $8 for a measly 5 shiitake mushrooms. If you have access to those, go for it. If not, this seaweedÂ dashi is mild but still good.
I love my miso broth salty, despite my usual preferenceÂ for low-sodium foods. One tbsp white miso paste per 1 cup broth gives you lots of salty flavour, but if it’s too much, just dial it back a bit. In any case, you can always add more tofu orÂ dashiÂ to balanceÂ the salt.
There are lots of people who add sliced carrots or mushrooms to their miso, or even some noodles. I like to be able to drink my soup straight from the bowl, but if you like your soup chunky, do as you will.
I think my favourite thing about Korean food is that it just makes so much sense to me. The miso soup and fermented orÂ pickled foods that they bring out before your meal help get your stomach started and ready for food. The probiotics and acids activate your belly before the starches, proteins and veggies come down, and Bi Bim Bap on Eglinton has this amazing sweet ginger tea at the end to cleanse your palate and end your delicious meal on a cool, sweet note.
A perfect meal.
To see what my fellow bloggers from #EatCleanChallenge and Happy&Healthy posted today, check out the links below!
- Pineapple and Kiwiberry Protein Smoothie – Pint Sized Baker (H&H)
- Pomegranate Limeade Spirtzer – The Haas Machine (H&H)
- Watermelon Juice – Rickâ€¢aâ€¢bamâ€¢boo
- Sweet Potato and Black Bean Burger – Clarks Condensed
- Raw Almond & Arugula Pesto – Project Domestication
- Roasted Broccoli and Red Peppers – Hezzi-Dâ€™s Books and Cooks
- Healthy Peanut Butter-Stuffed Chocolate Date Balls (Vegan; GF and Raw Option) – Wallflour Girl
- Baked Sweet Potato Chips – Keep It Simple Sweetie
- Lemon Cookies – Cooking with Curls
- Rosemary Citrus Water – Delightful E Made
- One Pot Pasta – Bite of Delight
- Kahlua Pork Tacos with Pineapple Salsa – Everyday Southwest
And since #EatCleanChallenge is coming to a close, Amber from Rick-a-bam-boo organized a giveaway =)
a Rafflecopter giveaway
Recipe adapted from – Vegetarian Resource Group, Steamy Kitchen, and All Recipes
Yields 6 servings
- 7 cups filtered water
- 10 strips kombu seaweed, cut into 2-inch chunks
- OR 5 strips kombu + 5 dried shiitake mushrooms
- 1 scant tbsp white miso per 1 cup broth
- 2 stalks green onion, whites halved and thinly sliced, greens sliced
- 1/2 block firm tofu, pressed and drained, then cubed
- 1 bunch wakame seaweed, soaked for 15 minutes in warm water, drained and chopped
- To make the dashi, cut the kombu and rinse well. Then soak kombu (and shiitake mushrooms if you have them) in 7 cups water in a large pot for at least an hour, but I recommend overnight. The next day, set pot over medium heat and bring the mixture to a boil. Remove kombu just before it beings to boil (or else it will taste bitter). Simmer for about 5 minutes after the kombu is removed, then turn off the heat.
- Strain using a coffee filter over a sieve, then transfer back to pot. If eating immediately, in a separate bowl, whisk miso paste (1 tbsp per 1 cup broth) for however many servings you are making in about 1/2 cup hot dashi (this recipe makes about 6 servings).
- Ladle 1 cup dashi per serving, and add adequate amount of dissolved miso. Add tofu, sliced green onion, wakame seaweed and serve immediately.