Miso Soup Recipe

Ingredients:

  • 3 spring onions
  • 3cm fresh ginger
  • 1 red chilli
  • 2 shallots
  • 3 cloves garlic
  • 2 tbsp tamari
  • 150g  of Shimeji mushrooms
  • 2 bay leaves

 

  • 140g firm or silken tofu cubed
  • 150g udon noodles
  • 1 sachet brown rice miso paste(I used ClearSpring miso)
  • 1.5l of veg stock

 

For dressing

  • ½ finely sliced red chilli
  • 1 celery stalk
  • 1 tbsp sesame seeds

 

Method

Prepare the vegetables first, finely chopping the shallots, chilli and garlic, then add the chopped shallots to a pot with a dash of water and allow to cook for around 5 minutes

 

Add the chopped chilli, fry for a few minutes followed by the garlic, then grate the ginger into the pot and fry for a minute or two

 

Add the stock, miso, bay leaves and tamari to the pot and allow to simmer for around 5 minutes

 

Add the shimeji mushrooms, udon noodles and cubed tofu to the pot and allow to boil in the stock for 6-7 minutes

 

Taste test, adding seasoning if needed, test if the mushrooms and noodles are cooked then serve up into bowls

 

Top with freshly chopped chilli, finely chopped celery and sesame seeds

 

*Note, if you want a crispy tofu, cube the blog then add to a small frying pan with 1 tsp sesame oil and press to crispen under the heat, add sesame seeds for a final 2 minutes of frying for a toasted crust

Vegan pho
miso soup vegan