Broth Vegetable Cream
10 min4
Time25 min
Servings4 people
DifficultyEasy
CategorySoups
Miso soup is philosophy before it is cooking. With fresh shiitake, silken tofu, wakame seaweed and a homemade vegetable dashi broth, this version respects every detail of Japanese tradition. Miso should never be boiled: it preserves the live probiotics that are the heart of the recipe.
Ingredients
- 1L water
- 20g kombu seaweed
- 15g dried bonito flakes (or extra kombu for vegan version)
- 3 tbsp white miso
- 200g fresh shiitake mushrooms
- 150g silken tofu
- 10g dried wakame seaweed
- 3 scallions
- Soy sauce (optional)
Directions
- 1
Make the dashi: submerge the kombu in cold water, bring slowly to a boil. Remove the kombu before it boils. Add dried tofu (if using), turn off after 30 seconds, strain.
- 2
Hydrate the wakame in cold water for 5 minutes, then drain.
- 3
Slice the shiitake and cook them in the dashi broth for 5 minutes.
- 4
Cut the silken tofu into cubes and add to the hot broth (without boiling).
- 5
Turn off the heat. In a small bowl, dissolve the miso with a few spoonfuls of hot broth, then add to the soup.
- 6
Serve immediately with wakame, sliced scallions and a few drops of soy sauce.
JapaneseProbioticLight