Vegetarian Traditional Miso Soup Broth
Savor the comforting warmth of this Vegetarian Traditional Miso Soup Broth, a simple yet deeply nourishing Japanese classic. This recipe combines a delicate base of kombu (dried kelp) and dried shiitake mushrooms, creating a rich umami-packed broth that’s brimming with earthy flavors. The smooth miso paste adds a savory depth, while the optional addition of silken tofu cubes offers a satisfying creaminess. Finished with a sprinkle of fresh, crisp green onion slices, this miso soup is perfect for a light meal or as a starter to an authentic Japanese-inspired dinner. It’s quick to prepare, taking just 30 minutes from start to finish, making it an ideal option for a wholesome, plant-based dish that’s both delicious and nourishing.
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Recipe Information
Ingredients
- 4 cups Water
- 1 4-inch piece Kombu (dried kelp)
- 4 pieces Dried shiitake mushrooms
- 3 tablespoons Miso paste (white or yellow)
- 2 stalks Green onions (sliced thinly)
- 0.5 block Silken tofu (optional, diced into small cubes)
Instructions
1. In a medium-sized pot, add 4 cups of water and the 4-inch piece of kombu.
2. Let the kombu soak in the water for at least 10 minutes to allow it to start releasing its flavors.
3. Add the dried shiitake mushrooms to the pot with the kombu and water.
4. Place the pot over medium heat and slowly bring to just below boiling, about 15 minutes. Do not let the mixture boil, as it can make the broth bitter.
5. Remove the kombu and shiitake mushrooms from the pot. (Optional: Slice the rehydrated shiitake mushrooms and set them aside if you plan to add them back to the soup later.)
6. Reduce the heat to low. In a small bowl, scoop 3 tablespoons of miso paste, then carefully ladle a tablespoon or two of the hot broth into the bowl. Stir the miso paste and broth together until the paste dissolves completely, forming a smooth mixture.
7. Gently pour the dissolved miso mixture back into the pot, stirring well to combine. Do not let the soup boil after adding the miso to preserve its delicate flavor and nutritional benefits.
8. If you are adding silken tofu, gently stir in the diced tofu cubes at this stage, allowing them to warm through.
9. Taste the broth and adjust seasoning if needed (miso paste is naturally salty, so additional salt is rarely necessary).
10. Serve the miso soup hot, garnished with sliced green onions. You may also add the sliced shiitake mushrooms back if you wish.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2022 mg | 88% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 6.9 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 278 mg | 21% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 966 mg | 21% | |
*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.
