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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.
Miso soup contains several beneficial vitamins, minerals, and components that may improve your gut and heart health and may lower your risk of cancer. If you are on a low-salt diet, read the label on packaged miso soup to choose one that's low in sodium. What the heck is miso? Miso is a fermented soybean paste.
Avoid high heat when cooking with it, as it will kill off the good bacteria. When making miso soup, turn off the heat and dissolve (using a muddler like this will help avoid clumps).
Miso soup is good for diet and health, so it is safe to eat it every day. You can enjoy various flavors by slicing vegetables, tofu and meat and changing the ingredients. The miso used in miso soup is also important, and naturally fermented. You can buy it at the Natural Food Store.
In terms of health benefits, the darker and more strongly flavored miso varieties tend to be the most nutritious. Here are a few of the healthiest types of miso: Red Miso: Made with a higher percentage of soybeans and fermented for a longer period of time, red miso has a rich, complex flavor and a dark red-brown color.
In the process of fermentation, probiotic bacteria are formed, and the fermentation itself makes it easier for the body to absorb the nutrients. The miso paste and the dashi (broth) are rich in several minerals such as calcium, iodine, magnesium and more. It can help you cleanse your system.
1. May support gut health. The fermentation process involved in the production of miso promotes levels of beneficial bacteria, known as probiotics. These bacteria are thought to help a range of health issues, including digestion and gut health.
Miso fermentation helps improve the body's ability to digest and absorb foods. The condiment also contains probiotics that can promote gut health and digestion.
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.
Because miso is made with soybeans, those who are allergic to soy should avoid miso and other soy-containing products. Miso may also be used as an ingredient in other packaged products, so it is best to read the ingredients list and label to ensure that what you're buying is free of soy.
Probiotics are present in a variety of fermented foods, including yogurt, kefir and miso. You may notice you first have more gas when you start eating more probiotics, but those symptoms should diminish once your gut microbiome adapts to the new beneficial bacteria.
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.
Miso instant soup is a great source of protein and healthy fats. It also contains probiotics that aid in digestion, may reduce cholesterol levels, increase bone density, lower your risk for heart disease and decrease inflammation throughout the body.
When served at breakfast, the soup is usually served alongside rice, eggs, fish, and pickles. At lunch or dinner, miso soup is served along with the main course or enjoyed at the very end of a meal, as a way to help settle the food.
Rich in nutrients: Miso contains many healthy vitamins and minerals like vitamin K, manganese, zinc, protein and calcium. Many of these nutrients support essential structures like the bones and nervous system. Improves digestion: Because miso is high in probiotics, it helps the body maintain healthy bacteria levels.
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.
Researchers have found that consuming one bowl of miso soup per day, as do most residents of Japan, can drastically lower the risks of breast cancer. Miso has a very alkalizing effect on the body and strengthens the immune system to combat infection.
Miso contains a particular strain of probiotics called “Aspergillus oryzae,” and they're great for your gut. Having a healthy gut is known to be linked to our overall mental and physical wellness. Soy miso is also a good source of fiber and protein, and a great way to increase your overall nourishment.
Introduction: My name is Kerri Lueilwitz, I am a courageous, gentle, quaint, thankful, outstanding, brave, vast person who loves writing and wants to share my knowledge and understanding with you.
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