Vegan Shiitake Miso Soup

Vegan Shiitake Miso Soup

Based on 3 ratings
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Anniela

Anniela

Community member

"It's best to stick to the ingredients suggested in this recipe for the best results. If some of the ingredients are not available to you they can be substituted and/or omitted. Possible substitutes: mirin - sake sesame oil - vegetable oil deep fried tofu - regular or smoked tofu chili oil - hot sauce. If the need to substitute ingredients arises please try to substitute 1 ingredient max, otherwise the result will be very different. "
Difficulty
Easy 👌
Preparation
60 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
1400 ml
water
2 tbsp
powdered vegetable broth
50 g
dried shiitake mushrooms
2 tbsp
miso paste
1 tsp
chili oil
1 tsp
mirin
1 tsp
toasted sesame oil
200 g
udon noodles
200 g
deep fried tofu (gebackener tofu in German)
100 g
enoki mushrooms
dash
sliced spring onions
dash
black sesame seeds

  • Step 1/ 2

    • 1400 ml water
    • 2 tbsp powdered vegetable broth
    • 50 g dried shiitake mushrooms
    • 2 tbsp miso paste
    • 1 tsp chili oil
    • 1 tsp mirin
    • 1 tsp toasted sesame oil

    Combine water, vegetable broth, mushrooms, miso, chili oil, mirin and sesame oil in a pot and bring to a boil, Make sure to stir. Once the broth is boiling leave it on low to medium heat for about 40 min. * If you have more time you can even boil longer, that way that broth will develop a richer aroma.

  • Step 2/ 2

    • 200 g udon noodles
    • 100 g enoki mushrooms

    Now add the tofu and the udon noodles. The udon noodles need only about 3 minutes until they are ready. Once the 3 minutes are up, put enoki mushrooms in and boil on low heat for another 1-2 minutes.

  • Enjoy your meal!

    Vegan Shiitake Miso Soup

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