Do you remember the mugi miso? It is an ingredient that has appeared more than once on the blog and that I use, for example, as an essential ingredient in my vegan sobrassada recipe. Those who once bought the mugi miso, now have a new opportunity to use it. In the future I hope to publish new recipes that use this Japanese ingredient. At the moment, I have an idea to make a new vegan pâté that will most likely take it. I will keep you informed!

And to finish: the chef’s recommendations. To provide protein to the miso soup and turn it into a much more nutritionally complete dish, I usually add a few cubes of firm tofu. In addition, I give it a final touch with ginger and chives, which are two ingredients that I really like. You can complete the soup by adding a little brown rice (cooked separately), short noodles, noodles, or any other vegetable you fancy.

  • 1 l. of vegetable broth
  • 1 leek
  • 1 carrot
  • ½ firm tofu block
  • ½ mugi miso cs
  • 1 cc of ginger powder
  • Fresh chives
  1. In a small pot, bring the broth to a boil.
  2. Prepare the vegetables and tofu: Cut the white part of the leek, wash it and cut it into slices. Peel the carrot and cut it into very thin slices. Cut the tofu into small cubes.
  3. When the broth starts to boil, add the vegetables and tofu. Cover, lower the heat to a minimum and cook for 10-15 minutes, until the carrot is soft.
  4. Turn off the heat. While we wait for the temperature of the soup to drop, chop the chives.
  5. When the broth stops boiling, add the mugi miso and mix until it dissolves. For this step, you can also take a little of the broth with a glass, dilute the mugi miso in it and pour it back into the pot.
  6. Finally add the chopped chives and powdered ginger.
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