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This Vegan Miso Soup is easy, cozy, and gut-healthy. Plus you only need 7 ingredients, 10 minutes, and one pot to make it!
I’m a firm believer thatall weather is soup weather. You’ll find me sipping on a steamy bowl of flavorful broth and veggies at any time of year, even if it’s hot out.
This Miso Soup recipe is soeasy,cozy, andnourishingthat it would almost be a crime not to enjoy it all year long.
Miso Soup is a classic Japanese dish that is typically served alongside a meal or enjoyed as a snack.Oh yeah, did I mention that you only need7 ingredients, 10 minutes,andone pot to make it? Now youreallyhave no excuses 😉
Today I’m collaborating with my dear friend Remy of Veggiekinsto show you how to make it! Remy is a vegan recipe developer, content creator, and all around rad-human being 🙂
She writes,
“I grew up eating miso soup for breakfast and as a snack after school — my mum always had a big pot ready to eat…While traditional miso soup is made with a fish based soup stock, it is easily made vegan using kombu, a type of seaweed. Making miso soup at home is incredibly easy, and this recipe is a vegan take on a quintessential Japanese dish”
If you’ve never had homemade Miso Soup before, you’re in for a treat. The fresh miso paste not only gives this soup adeep umami flavor, but isrich in probioticstoo! Think of it like a vegan chicken noodle soup…except cruelty-free, easier to make, andway better for you.
There are only 4 simple steps to making Miso Soup:
Bring some water + kombu to a boil, to create a broth
Add in some mushrooms and simmer for an additional 2-3 minutes
If you have the time, allow the kombu to soak in your cooking water as long as possible. This will bring maximum depth of flavor to the soup!
It’s important that you turn the heat off before adding your miso paste to the soup! Otherwise, it will (1) break up and become clumpy, and (2) lose its probiotic properties.
You can follow along with Remy via her recipe blog,instagram, and youtube channel. And if you’re looking for more Asian-inspired recipes, you’ll also love these Spicy Sesame Noodles, theseMushroom Dumplings, and this Crunchy Asian Slaw!
Finally, if you make this recipe and decide to share it onFacebook orInstagram, don’t forget to tag me@FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
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The Best Vegan Miso Soup
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★★★★★4.9 from 8 reviews
This Vegan Miso Soup is easy, cozy, and gut-healthy. Plus you only need 7 ingredients, 10 minutes, and one pot to make it!
First, prepare the seaweed. If you have time, allow the kombu to soak in your cooking water for as long as possible for maximum flavor. Soak your wakame in a separate cup of water for about 5 minutes or so, until soft.
Bring the kombu and cooking water to a boil in a medium pot. Add the mushrooms and allow to boil for an additional 2-3 minutes, then turn off the heat
Once the water stops boiling, add in the miso paste. Spoon a little bit of the broth into a soup ladle, then use chopsticks to dissolve the miso paste into the broth before adding to the rest of the soup. It’s important to add the miso paste gradually, otherwise you will end up with chunks of it in the broth.
Add your tofu and wakame to the pot, then stir gently. Divide the soup into bowls, garnish with green onion, then serve and enjoy.
Notes
On Ingredients: most of these ingredients can be found at a Japanese or Asian grocery store, and are usually more affordable too. Remy and I used a combination of enoki mushrooms and shimeji mushrooms, but shiitakes or oyster mushrooms would also be great here!
Reheating Leftovers: heat your soup over the stove over high heat, but stop just before it begins to boil to retain the probiotic properties of the miso. You can add a little extra miso paste to the soup before enjoying again.
Soybeans, used to make miso paste, are also rich in protein and other important nutrients that contribute to a healthy diet. Miso soup contains prebiotics and probiotics, which may contribute to improved gut health. Miso soup contains the prebiotic A. oryzae.
Miso soup is low calorie, low fat, and high in nutrient content, so it is safe to eat daily. However, it does have a high salt content. So, those on blood thinning medication or who have heart problems (including high blood pressure and heart disease) may want to limit their consumption of miso soup.
It is super simple to make and consists of only two ingredients (although you can add more if you like) and the only thing you need to remember is to not heat the water above 115 degrees. The lower temperature will preserve all the probiotics and keep them from being destroyed by high heat.
Boiling miso can harm the probiotic bacteria. At temperatures above 115 degrees Fahrenheit these delicate bacteria are destroyed. We recommend adding miso paste to soups just prior to serving.
This product is even healthier than others as it has less sodium. It is also the traditional Shinshu-style made from organic rice and soybeans, and has a yellow color. The high koji ratio creates a mild and sweet taste.
Strengthens immune system: The probiotics in miso soup also reduce the production of bad bacteria, improve blood circulation and ultimately boost your immune system. Probiotic-rich diets can also help you recover from infections faster and reduce the need for antibiotics.
The consumption of miso has also been reported to exert health effects, such as fat suppression [9], anti-inflammation [10] and stroke prevention [11].
It is true that miso can contain 200-300 milligrams of sodium per teaspoon, which is often a reason that people give when they tell me they do not want to have miso.
Miso contains amino acids that can help boost the production of melatonin, a natural hormone that helpsmake you sleepy. Bananas: An excellent source of magnesium and potassium, which can help relax overstressed muscles. They also contain tryptophan, which convert to serotonin and melatonin.
Soy sauce is the most common substitute for miso paste. Miso is thick and creamy, whereas soy sauce is thin like water, but if texture isn't a factor, they are both made of soy and chock full of salty and savory notes.
Instant miso soup is a great way to get your daily dose of vegetables. Simply chop up some of your favorite veggies and add them to the soup. Popular vegetables include mushrooms, green onions thinly sliced, spinach, tofu, bean curd, wakame seaweed, nori seaweed, onions, daikon radish, and carrots.
Tip. Don't bring the soup to a boil! Because miso is a fermented food, it's teeming with probiotics. Boiling miso kills these beneficial bacteria, so you'll miss out on some of its health benefits.
Some people may have an allergy to soy protein and will therefore need to avoid miso and other soy-based foods. Soybeans are considered to be goitrogenic. This means if you have a thyroid issue you may be advised to minimise your intake.
Miso soups ADDS to your body rather than taking something away, in your weight loss plans meaning helps to create a safe and supportive way to manage your diet. We do not recommend eating ONLY miso soup as a meal, please enjoy with fresh salads, sushi and a light sandwich for a balanced meal.
Miso is a probiotic food, also known as beneficial bacteria, and may improve blood pressure control. This mineral helps to relax the walls of our blood vessels, which helps to lower blood pressure and prevent muscle cramping.
Vegan ramen can indeed be a healthy meal when it's made from nutritious ingredients. The dish overall is well-balanced containing carbohydrates, protein, fibre, some healthy fats and a good amount of vitamins and minerals. As the vegetables are lightly steamed they hold on to their nutritional benefits well.
Most miso stock is dashi, a Japanese broth made from dried fish, kelp, and shiitake mushrooms. Japanese versions of vegan miso stock use dashi that only contains mushrooms and kelp. Miso stock in the United States may use vegetable, chicken, or Western-style fish stock instead of dashi.
Miso has been popular with those on a plant-based diet traditionally as fermented soy holds a number of health benefits including being high in protein, and contains vitamin B12 – something that many vegetarians lack from their plant-based diet.
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