Let's make Miso soup at home

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🧡

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