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Miso Soup with Soy Milk

Miso Soup with Soy Milk

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!

Miso Soup with Soy Milk
Print Recipe
5 from 2 votes

Miso Soup with Soy Milk

Prep Time10 minutes
Cook Time15 minutes
Course: Soup
Cuisine: Japanese
Keyword: miso, miso monday, miso paste, miso soup
Servings: 4 servings

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Ingredients

  • 2 cups water
  • 4 inch Kombu dried sea kelp 10 cm
  • 1/2 pkg Shimeji mushrooms
  • 1/4 carrot medium
  • 2 Aburaage, thin fried Tofu squares or 1 large rectangule
  • 2 green onions
  • 2 cups soy milk unsweetened
  • 3-4 Tbsp Miso Paste

Instructions

  • Put water and Kombu dried sea kelp in a pot. Let sit for 10 minutes.
  • Meanwhile, cut the end off of the Shimeji mushrooms, and pull them apart. Cut carrot into thin quarter rounds, thin fried Tofu into 1/3" (8 mm) strips, and green onion into 1/3" width pieces. Set all aside.
  • Start heating Kombu water at low heat. Remove Kombu just before boiling. Add mushrooms, carrot, and fried Tofu. Turn up heat to medium, cover, and cook 2-3 minutes until carrot gets tender.
  • Add soy milk, and dissolve miso paste in the soup. Just before boiling, add green onions, and remove from heat. Serve immediately.

Video

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