Soy-Free Miso Soup

Name: Soy-Free Miso Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 portions
Ingredients: wakame algae; shittake mushrooms, dried; spring onion; sesame oil; pieces of ginger, hazelnut-sized; Vitamin R yeast extract; carrot; radish; tofu

30 min
easy

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Ingredients

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Some wakame algae

6 Piece(s) shittake mushrooms, dried

1 Piece(s) spring onion

1 Teaspoon(s) sesame oil

2 Piece(s) pieces of ginger, hazelnut-sized

2 Teaspoon(s) Vitamin R yeast extract

1 Piece(s) carrot

30 g radish

100 g tofu

Preparation

Preparation time: 15 min
Cooking time: 15 min
Total time: 30 min

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1. Break 4 grams of wakame seaweed into 1 cm pieces and soak them with 6 dried shiitake mushrooms in 600 ml of cold water for 10 minutes.

2. Meanwhile, finely slice the white and green parts of a spring onion, and sauté the white parts in 1 teaspoon of sesame oil. Slice the shiitake mushrooms into thin slices. Cut 2-3 hazelnut-sized pieces of fresh ginger into fine bits.

3. Deglaze the spring onion with the soaking water from the seaweed. Add mushrooms, seaweed, ginger, and 2 teaspoons of VITAM-R yeast extract, then simmer in a covered pot on medium heat for 15 minutes.

4. While simmering, finely julienne a small carrot and 30 grams of a small white radish (such as daikon, but any regional radish will work). Add the radish and carrot to the soup, simmer for 1 minute, then remove from heat.

5. Cut 100 grams of tofu into 1 cm cubes or choose a soy-free alternative. Divide it into 2 pre-warmed soup bowls and fill with the hot broth. Garnish with slices of green spring onion and a few drops of sesame oil before serving.

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