Ginger Miso Soup 

Equipment

• Miso strainer
• Mini whisk

Ingredients 

Dashi

• 500 ml cold water
• 6 g dried kelp (kombu) (kombu)
• 4 g dried shiitake mushroom

Miso Soup

• 30 g Japanese leek (naganegi)
• 125 g firm tofu
• 20 g ginger root
• 30 g shimeji mushrooms (or mushrooms of your choice)
• 2 tbsp vegan miso paste I used awase/mixed miso
• 1/2 tbsp toasted white sesame seeds optional

Instructions 

Plant Based Awase Dashi

1. Place 6 g dried kelp (kombu) and 4 g dried shiitake mushroom in a pot with 500 ml cold water. Place a drop-lid on top and leave to soak for at least 30 minutes.
2. Once rehydrated, place the pot on the stove and heat over a medium setting until almost boiling. Remove the kombu and shiitake right before the dashi starts to boil, you can discard them or finely slice them and add them back into the soup depending on preference.

Miso soup

1. Cut 30 g Japanese leek (naganegi) into diagonal pieces and 125 g firm tofu into cubes. Peel 20 g ginger root using a spoon and then cut into thin sticks (julienne). 30 g shimeji mushrooms can be left whole or sliced depending on preference.
2. Add the ginger, tofu, spring onion and mushroom to the dashi and cook until warmed through.
3. Turn off the heat and add 2 tbsp vegan miso paste to a mesh spoon. Dip the spoon in the dashi and whisk the miso paste to incorporate it into the broth.
4. Pour the miso soup into serving bowls and top with a sprinkle of ½ tbsp toasted white sesame seeds.
5. Enjoy!