MISO SOUP **vegan version**
Ingredients (for 2 bowls)
1 piece × 2cm square Kombu (dried Kelp)
1-2 pieces Hoshi-Shiitake (dried Shiitake mushroom)
2 TBSP Miso paste
1. Place Kombu and Shiitake in a clean jar and fill with 500ml of water. Cover with a lid and leave in the fridge overnight, at least 3 hours.
2. Transfer all contents of the jar to a saucepan and heat over medium heat. Take the Kombu and Shiitake out before getting to boil.
3. Turn off the heat and add Miso paste through a strainer. Heat it up again, but don’t let it boil!
4. Pour into a bowl and add chopped Age(fried Tofu) and spring onion.
＊About Dashi(Japanese soup stock)
Dashi is the backbone of many Japanese dishes that gives Japanese food its unique, rich, umami-packed savoury flavour. We use vegan Dashi for our Miso soup because we have many vegan customers.
You need just two ingredients, Kombu (dried kelp) and Hoshi-Shiitake (dried Shiitake mushrooms).
You can buy those at Asian supermarkets, such as Tai Ping, Wang, and Japan Mart.
＊You can keep Dashi in the fridge for 3 days.
＊Don’t throw Kombu and Shiitake away after making Dashi. Keep them in the fridge, so we will let you know how to cook them next time.
＊You can use any Miso, but each one has a different taste. JANKEN uses organic white Miso made in Japan.
Enjoy your Miso soup at home🧡