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Vegan Miso Soup by Authentic Japanese Method

Beauty is truly in simplicity. To make the simplest dish absolutely perfect is a great achievement and can bring you so much joy and comfort, like this umami, savory, nutritious bowl of miso soup.
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Ingredients Method Video Notes

Ingredients
  

*this amount makes 4 cups or 2 bowls of soup
  • 12 oz silken tofu
  • 4 tablespoon miso paste I personally prefer white miso but you can choose red or others too
  • 1 - 2 scallion
  • 2 x 5 inch piece of dried wakame seaweed or 1 1/2 tablespoon wakame flakes
  • 2 teaspoon sesame oil
For the Dashi
  • 4 dried shiitake mushroom
  • 4 x 4 inch piece of kombu
  • 4 cup cold water

Method
 

  1. Make the dashi first, add the shiitake mushrooms, kombu, and water into a pot, cook over medium to low heat and slowly bring close to a boil;
  2. And RIGHT BEFORE the dashi comes to a boil, take out the kombu, if you let the seaweed boil it will get slimy and make the dashi bitter, save the kombu for a seaweed salad or other recipes;
  3. Simmer the dashi for 10 minutes, then set aside, take out the shiitake mushrooms, thinly slice them;
  4. Slice the scallion and separate the whites and greens;
  5. In another pot, heat the sesame oil, sauté the scallion whites for a minute or two until aromatic, then add in the shiitake mushrooms, sauté for another 2 minutes or so;
  6. Add in the dashi, cover, and bring to a boil;
  7. Meanwhile, cut the tofu into small cubes or any shapes you like;
  8. When the soup is boiling, lower the heat, and stir in the miso paste through a sift, make sure to dissolve the miso completely;
  9. DO NOT bring the soup to boiling point again once the miso is added! That will not only compromise the flavor but also harm the probiotic properties in miso, just keep the soup cook over low heat but not boiling;
  10. Add in the tofu, gently stir to combine, and cook until the tofu pieces are warm, this shouldn't take long;
  11. Cut the wakame seaweed into small pieces, and if you're using wakame flakes, skip this step;
  12. Add the wakame into the soup, stir, and let them rehydrate;
  13. Turn off the heat, and sprinkle in the scallion greens, serve hot, enjoy!

Video

Notes

If you're planning to eat the soup later, then hold off on the scallion, keep the soup warm on the stove, and add the scallion right before you serve the soup, otherwise they'd turn yellow and lose the pretty vibrant green color.