This light Vegan Miso Soup with Mushrooms is my version of the famous Japanese speciality. The umami taste which is very typical for this soup it gets from the fermented Miso Paste made of soy beans.
What is Miso?
Miso is known from the Japanese cuisine and is a paste made of fermented soybeans. It gets its very unique taste because of the months long fermentation process which the Fungus named Koji is responsible for.
Miso is available in different Colours and there are also soy-free versions made of rice or barley.
More Food Inspiration
If you are interested in giving miso a try you can purchase some really tasty Miso for example by ordering via the following Affiliate Link.
Also feel free to check out other recipes on my website for example:
And now here it is the full recipe for my version of a vegan Miso soup with Mushrooms 😀
Vegan Miso Soup with Mushrooms
Ingredients
- 150 g frozen peas
- 750 ml water
- 150 g mushrooms
- 50 g Shiitake mushroom
- 1 small onion 100 g
- 1 medium size Pak Choi
- 2 Tbsp soy sauce or Tamari
- 1 Tbsp algae flakes Dulse, Wakame
- 2 Tbsp Shiro Miso Paste or a soy-free barley miso
Instructions
- Cut Mushrooms, onion and Pak choi into slices.
- Fill all ingredients except for the miso paste and the green part of the Pak Choi into a medium sized/large Pot and let simmer for about 20 Minutes.
- In a small bowl mix the Miso paste with 100 ml water (10 Tbsp). Before serving add the Miso broth (Miso and Water) and the green part of the Pak choi to the pot. Before serving the soup while it's still warm add salt and pepper to taste.
