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Vegan Miso Soup with Heirloom Tomato, Wakame and Tofu

Posted on October 19, 2009 at 12:51 PM

There is a lot going on outside this morning.  Our Oxacan gardner, Eddie, and Sakai are sanding and painting the patio. I am happy that the patio is finally getting a make-over but boy, is it noisy. I still practiced my morning ritual  of making soup, using for the first time, my homemade dried Maitake mushrooms to make a vegetarian dashi.  I could have discarded the mushrooms after making it but they were too precious. I chopped the mushrooms up and put them in the miso soup for additional texture. They are chewy and tasty but some people might find them on the rubbery side. The same texture can be said about kombu seaweed, which was used to make this vegan dashi. I sliced it up and ate that too.  It's a great source of fiber and minerals.  


3 1/2 cups Vegan Dashi or Dashi 

3 1/2 to 4 tablespoons Mugi, Koji, white or red miso or a combination of any two

1 tomato, cut in quarters, and then slice each quarter crosswise into 1/2-inch thick pieces

2 tsp wakame seaweed, hydrated and cut into bite size pieces

1/2 square of soft tofu, cut into 1/4 inch squares


Bring the Dashi to a boil in a medium saucepan, then reduce the heat to maintain a simmer.  Add the hydrated wakame seaweed, tomatoes and tofu and simmer for a couple of minutes.  


In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes. Turn off heat.


Pour the soup into individual bowls.


Serve immediately.

Optional: You can also add chopped hydrated maitake mushrooms you used to make the vegan dashi. 

Categories: Breakfast Fare , Soups, Vegetarian

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