🌱 Best Vegan Miso Soup 2.0
Craving a steaming bowl of vegan miso soup, loaded with veggies and bursting with savory and umami flavors?
I called this recipe version 2.0 since I already posted the classic Miso soup I always make a little while ago (you can find it in my feed below) 👇🏻
You might ask – what’s changed? Well, I’ve been feeling a bit experimental recently with textures so this version of Miso has a nice crunchy addition – thinly sliced daikon radish. When boiled for a few minutes it gets translucent but gives the soup a lovely crunch and looks very pretty with all the other ingredients 😋
Also, this time I opted for a different type of seaweed and replaced silken tofu with a firm variety, just for a change – the result is totally worth trying, I promise! 👌🏻
So let’s get down to the recipe below👇🏻
🌱 1 medium to large daikon radish, peeled and julienned
🌱 1 cup shiitake mushrooms, well rinsed and dried up with a paper towel
🌱 1 pack firm tofu (I used 365 brand from @wholefoods )
🌱 6 cups water (more if needed)
🌱 1 pack A-SHA Taiwan style noodles from @costco
🌱 5 tbsp white miso paste from @hikarimiso
🌱 Few tbsp hot water to dilute miso paste
🌱 2 tbsp Pacific Wakame from Emerald Cove
🌱 Scallions for garnish
1️⃣ In a large pot bring water to boil
2️⃣ Add daikon radish, shiitake, wakame, tofu and noodles, stir well and let it boil for 3 min, turn off the heat
3️⃣ In a small bowl mix miso paste with water, slowly add the mixture to your soup stirring constantly to prevent clumps
4️⃣ Garnish with scallions and serve!
Hit like and save, please don’t forget to TAG me if you make this recipe. SHARE if you think someone might like this too!
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