Vegan Miso Soup with Seaweed and Tofu

Ingredients

• 6 cups Water
• 4 inch square Dried kombu seaweed
• 1/4 cup Wakame seaweed, dried
• 3 tablespoons Awase Miso Paste (soy-free)
• 1/2 block Silken tofu, cubed
• 2 tablespoons Green onion, sliced

Instructions

1. 1In a large pot, combine the 6 cups Water and the 4 inch square Dried kombu seaweed. Heat over medium heat until it reaches a gentle simmer, around 185°F (85°C). Let it simmer for 5 minutes.
2. 2Carefully remove and discard the 4 inch square Dried kombu seaweed from the pot. This is your kombu dashi broth.
3. 3Add the 1/4 cup Wakame seaweed, dried, to the pot. Simmer for 2 to 3 minutes, or until the wakame is rehydrated and tender.
4. 4While the wakame simmers, place the 3 tablespoons Awase Miso Paste (soy-free) in a small bowl. Ladle about 1/2 cup of the hot broth from the pot into the bowl. Whisk gently until the miso paste is completely dissolved and smooth.
5. 5Pour the smooth miso mixture back into the large pot. Stir well to combine. It is important not to let the soup boil after adding the miso, as this can diminish its flavor and beneficial properties. Heat gently until warmed through, about 1 minute.
6. 6Gently add the 1/2 block Silken tofu, cubed, to the pot. Heat through for 1 to 2 minutes, just until the tofu is warmed.
7. 7Ladle the soup into bowls. Garnish with the 2 tablespoons Green onion, sliced, and serve immediately.

Substitutions

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