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
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.
