Delicious Ginger Miso Soup Recipe (Vegan)

miso paste

🥗Healthier: low-sodium miso

💰Cheaper: soybean paste

Low-sodium miso reduces salt intake while maintaining flavor.

tofu

🥗Healthier: tempeh

💰Cheaper: canned beans

Canned beans provide protein at a lower cost.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: dried mushrooms

Dried mushrooms can be rehydrated for a budget-friendly option.

ginger

🥗Healthier: fresh ginger

💰Cheaper: ground ginger

Ground ginger is more affordable and has a longer shelf life.

Place 6 g of kombu and 4 g of dried shiitake mushrooms in a pot with 500 mL of room temperature water.

Cover with a drop plate to weigh them down and let soak for at least 30 minutes.

After soaking, remove the kombu and shiitake mushrooms, then cut them up to add back to the soup.

Heat the pot on medium until almost boiling, then add 30 g of sliced leeks and 20 g of julienned ginger.

Add 30 g of shiitake mushrooms and 125 g of cubed tofu to the pot.

Once the tofu is warmed through and the vegetables are cooked to your liking, turn off the heat.

Add 2 tablespoons of miso paste, using a miso strainer to avoid lumps, or loosen it in a bowl with some broth before adding.

Mix everything well and serve the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens