Today’s Miso soup is with soy milk. Unsweetened soy milk is the base for this soup, and it gives the soup a mild creamy flavor. Miso paste and soy milk are both made from soy beans, and of course they blend in perfect harmony. Together with Abuuraage thin fried Tofu, this is a triple soy-licious dish! Because Kombu sea kelp Dashi and Shimeji mushrooms add extra depth to the flavor, there’s no need to add any animal-derived ingredients. Miso Soup with Soy Milk is packed with Umami flavor, and it’s a vegetarian and vegan friendly soup (But it’s hearty enough to satisfy meat eaters too). Hope you like it!
