Recently we received a couple of requests from Veggieful viewers for a vegan miso soup... So here it is! I really love our version of the perfect vegan miso soup... it is healthy, comforting and so delicious. Miso soup is traditionally used as a classic Japanese breakfast and I absolutely love the idea of a warm, healthy soup breakfast. We have had it in the mornings a couple of times when we have leftovers... it is amazing! In our recipe we have used vegetable stock or water instead of the classic dashi... this is due to dashi (japanese stock) normally containing bonito flakes (fish). It is up to you whether to use vegetable stock or just water... see the tips section below for the amounts of miso to use for each option.
Miso is such a wonder-food! It has so many benefits including helping the digestive process, great source of B-vitamins including B12, reduces the risk of many types of cancer, high in antioxidants, assists with weight loss, strengthens the immune system and the list goes on and on. When I was creating this recipe and experimenting with the amounts of miso, I found out that boiling miso is not recommended as it kills the healthy pro-biotic bacteria that is beneficial for our digestive system. The boiling process also reduces the yummy aromas and flavours of the miso and can cause it to become gritty and separate. Interesting hey? Here is another fact of the day for you, it is said that miso was brought to earth from the gods as a gift of longevity, health and happiness to mankind. I am not sure if that is true... all I know is that it brings me a lot of deliciousness, comfort and cravings for more more more miso! Hehehe... I hope you love this as much as we do.
serves 4 - 6
10 cups veggie stock* (see note in 'tips' below)
1 garlic clove, minced
thumbsize piece of ginger, minced
1 tablespoon sesame oil
1 cup sliced mushrooms
1 carrot, diced small
1/4 cup finely sliced green onions
1 cup roughly chopped bok choy
1 cup finely sliced cabbage
180g dried soba noodles
1/4 cup miso*
2 sheets thinly sliced nori
- In a large pot on high heat, add the veggie stock, garlic, ginger and sesame oil and stir until combined.
- Bring to the boil and add in the mushrooms.
- Reduce the heat to a medium simmer and allow to simmer for a couple of minutes until the mushrooms begin to soften.
- Add in the carrots, green onions, bok choy and cabbage and stir until combined. Allow to simmer for another couple of minutes until the carrots begin to soften.
- Add in the soba noodles.
- In a small bowl, add the miso and about 1/2 cup of the liquid from the pot and stir until the miso has dissolved into the liquid.
- Take the pot off the heat (we do not want to boil miso - see the 'tips' below for the reasons why).
- Pour the miso from the small bowl into the large pot and stir until combined.
- Add in the nori and stir until the nori has softened.
- Serve immediately! Enjoy.
- *You can use veggie stock or water. If you are not into a really strong miso taste, you can vary the amount of miso. Here are the combinations that I would suggest but always taste and adjust to your own liking:
- 10 cups of veggie stock to 1/4 cup miso
- 10 cups of water to 1/2 cup of miso and then add a little bit of salt or soy sauce for seasoning if desired.
- Personally, I prefer the veggie stock and 1/4 cup of miso version... it has more flavour!
- We use veggie stock or water instead of the classic dashi base which normally contains dried bonito (fish).
- Feel free to use wakame seaweed instead of nori if you can find it!
- Never boil miso as the boiling process kills the healthy pro-biotic bacteria that is beneficial for our digestive system and also reduces the yummy aromas and may become gritty.
The nutrition information above is an approximate guideline. Each serving of our delicious miso soup is high in manganese, vitamin B6, vitamin C and vitamin A.