Miso soup is our favorite soup along with the spicy tomato soup and it is also the one that we prepare the most at home during the months when it is cold because it is ready in 15 minutes or even less and it is very versatile. We always add water, miso and wakame seaweed, the rest of the ingredients change. If you can’t get wakame seaweed, you can use nori, another type of seaweed or replace it with some green leaf.
The original recipe is not vegan because it uses fish broth, but the vegan version is delicious and has a lot of flavor. Miso soup is perfect for fighting colds because it provides us with many minerals, in fact, it is a typical remedy in Japan for when they are sick, as other types of broths or soups are usually eaten here.
Ingredientes
- 3 tazas de agua (750 ml)
- 3 cucharadas de miso*
- 1 cucharada de alga wakame deshidratada
- 140 g de tofu en dados (5 oz)**
- 2 puñados de kale troceado (40 g)***
- 1/2 puerro troceado
- 1/2 zanahoria troceada
- 1 trozo de jengibre fresco muy picado (1 cm ó 1/2 pulgada)
Instructions
- We pour the water into a pot and when Bring to a boil, set aside a little water in a bowl.
- Dissolve the miso in the water and set aside.
- Put the wakame seaweed, tofu, kale, leek, carrot and ginger in the pot and cook over medium-high heat for about 5 minutes or until the vegetables are to our liking. I like them al dente and the less we cook them, the more nutritious they will be.
- When the soup is ready, remove it from the heat, add the water and miso mixture and stir.
- And our miso soup is ready! If you want you can add the raw vegetables, although I like to cook them a bit more. You can also add rice, noodles, potato or any vegetables you like.
Notes
* You can use any type of miso
** We use firm tofu, but we have also tried other types and it always works well
*** Kale or cabbage curly You can also use spinach, chard, any green leaf or even more wakame seaweed
