Creative Culinary Solutions

Vegan Miso Soup

Name: Vegan Miso Soup
Yield: 6
Ingredients: 1.5 L (6 cups) of prepared No-Chicken Soup Base, Plant-Based125 mL (1/2 cup) of dired wakame60 mL (1/4 cup) of shiro miso1/2 lbs of soft tofu, drained and cut into 1/2-inch cubes250 mL (1 cup) of mushrooms of choice60 mL (1/4 cup) of thinly sliced scallion greens

Miso Soup is a classic Japanese dish that is typically served alongside a meal or enjoyed as a snack. This recipe is a vegan take on a quintessential Japanese dish.

Difficulty:	5/20
Yield serving:	6
Preparation time:	minutes
Cooking time:	minutes

Difficulty

5/20

Yield serving

Preparation time

minutes

Cooking time

minutes

Ingredients

1.5 L (6 cups) of prepared No-Chicken Soup Base, Plant-Based
125 mL (1/2 cup) of dired wakame
60 mL (1/4 cup) of shiro miso
1/2 lbs of soft tofu, drained and cut into 1/2-inch cubes
250 mL (1 cup) of mushrooms of choice
60 mL (1/4 cup) of thinly sliced scallion greens

Preparation

Prepare the wakame. Combine wakame with warm water to cover by 1 inch and let stand 15 minutes, or until reconstituted. Drain in a sieve.
Stir together miso and 1/2 cup no-chicken soup base in a bowl until smooth. Heat remaining no-chicken soup base in a saucepan over moderately high heat until hot, then gently stir in tofu and reconstituted wakame. Add the mushrooms and allow to boil for an additional 2-3 minutes. Remove from heat.
Immediately stir in miso mixture and scallion greens and serve.