Traditional Miso Soup

Miso soup is a kitchen staple in Japan. Everywhere you go you will see people enjoying a bowl of miso soup for breakfast, lunch and dinner.

Here, you will find the basic method for making your own miso soup. You can add any green or root vegetables and Clearspring Udon noodles to make it into a pot dish as well.

Create your simple homemade fresh Miso soup by following these simple steps.

Serves 2 - 3
Preparation time - 5 mins
Cooking time - 15 mins

Ingredients

For the Dashi (stock)

• 1ltr water
• Cut a 5cm strip of Clearspring Kombu
• 1 dried Clearspring Shiitake Mushroom

Ingredients for the soup

• 1 tbsp. Clearspring Wakame
• 1 pack Clearspring Organic Silken Tofu
• 1 finely chopped spring onion

For the Miso

• 2-3 tbsp. Brown Rice - Barley - Hatcho - Organic Miso to taste

Method

Soak the Dashi for at least 30 minutes or longer in cold water, bring to boil, then remove the Kombu seaweed. If you'd like to add vegetables, add these now and cook until your desired softness. Add the rest of your ingredients and let it cook for a few more minutes, remove from the heat and add your miso*.

Enjoy!

*There are many ways of adding the miso into your soup. Here are a few ways:

1. You can have the miso in a separate bowl, dilute it with your dashi water and then pour it back into the soup.
2. You can place the miso in a miso sieve and mix it into your pot. 
3. Simply ladle the miso into your pot and mix the paste on the ladle with a spoon or chopsticks.

*Tip: Do not let your soup boil after you have added the miso - as this will kill the miso's fermentation process.

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All our recipes are 100% vegan (no meat, fish, dairy, eggs, or gelatine) and refined sugar free