Ingredients
- 3 cups water
- 6 grams dried shiitake mushroom 1 large mushroom
- 8 grams kombu 4”x2” piece
- 2 teaspoons dry wakame
- 170 grams tofu cut into 1/2” cubes
- 1 scallion chopped
- 4 tablespoons ORGANIC MISO CHICKPEA
Nutrition Facts
Calories・77kcalCarbohydrates・7gProtein・6gFat・3gSaturated Fat・0.4gPolyunsaturated Fat・2gMonounsaturated Fat・1gSodium・671mgPotassium・70mgFiber・2gSugar・1gVitamin A・56IUVitamin C・1mgCalcium・78mgIron・1mg
Instructions
- Add3 cups water, 6 grams dried shiitake mushroom, and8 grams kombuto a container with a lid and let the mixture infuse overnight in the fridge to make the vegan dashi stock.
- When you’re ready to make the miso soup, remove the shiitake from the liquid and squeeze out any excess water. Transfer the kombu and vegan dashi to a pot, pour the liquid carefully, and leave the last bit of stock and any sediment in the container. Bring the mixture to a boil.
- While you’re waiting, add 2 teaspoons dry wakame to a bowl and cover with a generous amount of water to rehydrate (this should take about 5 minutes). You’ll also want to cube 170 grams tofu and chop 1 scallion.
- When the vegetarian dashi has come to a boil, remove the konbu. If any foam has accumulated on the surface of your soup, skim it off.
- Add 170 grams tofu and cook until the tofu has warmed through (2 minutes).
- Add 4 tablespoons ORGANIC MISO CHICKPEA to a small bowl and pour over a ladleful of broth. Use a spatula or whisk to dissolve the chickpea miso.
- Turn down the heat to low so the soup does not boil. Pour the dissolved chickpea miso mixture back into the soup and gently stir to combine.
- Drain and squeeze excess water from the wakame and add it to the vegan miso soup along with the scallions. Serve immediately.
