Fit Miso Soup – Vegan Japanese Soup with Tofu

About this recipe

Method

1. 1

   Place the kombu in a pot with the water and let it soak for 10 minutes.

2. 2

   Heat gently over medium heat and remove the kombu just before it boils to make a clear vegan dashi.

3. 3

   Soak the dried wakame in a little water until it expands, then add it to the pot with the grated ginger.

4. 4

   Lower the heat, dissolve the miso paste in a ladle of warm broth, then stir it back into the pot.

5. 5

   Add the silken tofu cubes and let them warm through gently.

6. 6

   Simmer softly for a few minutes without boiling so the miso keeps its flavor.

7. 7

   Finish with scallions, a drop of sesame oil and white pepper, then serve hot.