Soy-Free Traditional Miso Soup Broth
Savor the comforting warmth of this Soy-Free Traditional Miso Soup Broth, a delicate and flavorful twist on the Japanese classic. Made with wholesome chickpea miso paste, kombu, and dried shiitake mushrooms, this umami-rich broth is perfect for those avoiding soy while craving authentic miso soup flavors. Infused with rehydrated wakame seaweed and finished with tender cubes of soy-free chickpea tofu (optional) and fresh green onions, this recipe captures the essence of Japanese cuisine in every spoonful. Quick to prepare with a soothing, savory taste, it’s an ideal appetizer or light meal, perfect for pairing with your favorite Japanese-inspired dishes.
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Recipe Information
Ingredients
- 3 tablespoons Chickpea miso paste
- 1 4-inch piece Kombu (dried kelp)
- 3 whole mushrooms Dried shiitake mushrooms
- 6 cups Water
- 2 teaspoons Wakame seaweed (dried)
- 2 stalks Green onion (scallion), thinly sliced
- 1 cup Soft tofu (optional, soy-free chickpea tofu for soy-free version)
Instructions
1. Begin by preparing a dashi base: Place the kombu and dried shiitake mushrooms in a medium saucepan with 6 cups of cold water.
2. Let the ingredients soak for 15 minutes to release their flavors. If you are short on time, you can skip soaking, but soaking enhances the depth of the flavor.
3. Place the saucepan over medium heat and bring to a simmer. Do not allow the water to boil, as this can make the kombu slimy and bitter.
4. Once the water begins to simmer, remove and discard the kombu. Let the shiitake mushrooms continue to simmer for 10 minutes to further enhance the broth.
5. Remove the shiitake mushrooms from the saucepan after cooking. Slice them thinly to add to the soup later, or save them for another use.
6. Stir in the chickpea miso paste to the hot broth. To avoid clumps, dissolve the miso paste in a small bowl with a few tablespoons of the hot broth before mixing it into the pot. Do not let the soup boil after adding miso as this will destroy its probiotic properties.
7. Rehydrate the wakame by soaking it in warm water for 5 minutes, then drain and add it to the broth.
8. If using tofu, cube it into bite-sized pieces and gently add it to the broth.
9. Ladle the soup into bowls and garnish each serving with thinly sliced green onions.
10. Serve the soy-free miso soup warm as a starter or alongside other Japanese-inspired dishes.
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2033 mg | 88% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 7.0 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 11.6 mcg | 58% | |
| Calcium | 420 mg | 32% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 946 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
