Vegan Miso Soup with Mushrooms
This light 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.
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.
Notes
*Instead of using frozen peas you can use frozen edamame.
-If you would like the soup to fill you up a bit more you can add ramen noodles to the soup.
Tried this recipe?Let us know how it was!