Vegan Miso Soup
Soups • Pan-Asian
Description
Recipe from 'The Cozy Kitchen', chef John Smith.
Ingredients
- Wakame Seaweed 0 oz
- Shimeji mushrooms 5 oz
- Dried Chinese mushrooms 5 oz
- Tofu 5 oz
- Enoki mushrooms 0 oz
- Sesame Oil 0 fl oz
- Scallions 0 oz
- Rice 15 oz
- Dashi powder 0 qt
Step-by-Step Guide
Step 1
Pour the broth into a saucepan.
Step 2
Place it over medium heat.
Step 3
Once it boils, add the seaweed to the broth.
Step 4
Next, add the dried wood mushrooms.
Step 5
Let the soup cook for 2 minutes.
Step 6
Meanwhile, cook the rice until ready.
Step 7
Cut the tofu into cubes.
Step 8
Rinse the enoki mushrooms and chop them as desired.
Step 9
In serving bowls, place the tofu, shiitake, and enoki mushrooms.
Step 10
Pour the broth mixture from the saucepan over the ingredients.
Step 11
Add a drop of sesame oil to each bowl. Sprinkle with finely chopped green onion on top.
Step 12
Serve the finished soup alongside the cooked rice.
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