Thursday, February 3, 2011

Vegetarian Miso Soup

This version is non-traditional with the omitting of dashi, which is a staple in traditional miso soup and many other Japanese dishes. However, if you happen to have some dashi on hand, feel free to add it. If you do so, you might want to wait to add the soy sauce and salt as you might not need to add as much.

The other night I happened to have a bag of frozen wontons and wanted a broth to go along with them. So I used what I had on hand to get as close to miso soup as I could. In turn I came up with a deep amber miso broth with a garlic infusion that pairs nicely with wontons, pot stickers or anything else you like to have miso with. This recipe is quick, easy and flavorful. If you can’t find asparagus, you can add a different veggie or nothing at all. I like the asparagus because it adds a nice amount of texture and crunch to the soup.

Makes: about 7 cups.

Prep Time: 5 minutes

Cook Time: 15-20 minutes


6 cups vegetable broth – I used Trader Joes brand, but any is fine

1 cup warm water

4 tbs yellow soybean miso paste

1 tbs sesame oil

3 tbs soy sauce – preferable low sodium

1 tsp salt – more to taste if needed

White pepper to taste – if desired

3 cloves garlic – minced

10 thin asparagus – cut into small pieces

3 scallions – finely sliced

In a large pot add vegetable broth; place on medium heat. In a small bowl or measuring cup stir miso paste into 1 cup water until dissolved. Add miso mixture to vegetable broth along with sesame oil, soy sauce, garlic and salt. Turn on high and bring to a boil, stirring occasionally. Remove from heat, add asparagus, cover pot with lid and let sit 5 minutes before serving. Top with desired amount of scallions. Serve with a salad, wontons or on its own. Enjoy!!

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