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.
