Vegan miso soup with rice, carrots, and pea shoots. Made with kombu dashi, white miso paste, sushi rice, wakame seaweed, silken tofu, grated carrots, and fresh pea shoots. This healthy soup makes a great lunch or dinner on its own or with a small appetizer.
Jump to RecipeI try not to be too strict with food traditions. I respect the traditions but sometimes I think they can get in the way of creativity. Miso soup is delicious. It has always been and will continue to be long after I’ve left this planet. I have one question though… why is all miso soup prepared pretty much the same way? Imagine having only one style of wine, beer, veggie burger, curry, etc..? It’s good but life can be so much better! The flavors in miso soup are really well balanced but maybe just a little tweak here or there could work?! I think it does, but you be the judge.
Additions or changes to a classic dish can go horribly wrong too. I recently saw a sushi burger on Instagram and wanted to throw my phone. The rice was formed in a bun shape with the other ingredients in the middle. I imagine trying to eat it would be a disaster with huge chunks of rice falling apart like an earthquake just hit. I’m not a fan of creating food just for the photo with no thought towards taste and balance of flavors and textures. I might be in the minority on this issue as I see these “food art” photos get the most attention, but I just can’t go to that place and be proud of what I’m creating.
Anyway, let’s talk about this vegan miso soup and how good it looks and tastes! It’s a traditional style vegan miso soup made with kombu dashi, white miso paste, wakame seaweed, and silken tofu, but I wanted to make it a little more substantial and serve it as a complete meal. So, I added cooked sushi rice, grated carrots, and fresh pea shoots. I have to admit- I was surprised just how well these added ingredients worked in the vegan miso soup. It went straight to the top as one of my favorite dishes I’ve created this year! Give it a try… hope you love it!
Vegan Miso Soup with Rice, Carrots, & Pea Shoots
Ingredients
- 1 ounce kombu dried kelp
- 4 Cups water
- 1/4 cup white miso paste
- 3/4 cup silken tofu drained
- 2 Tablespoons dried wakame seaweed
- 1 Cup grated carrots
- 2 Cups cooked sushi rice
- 1 Cup fresh pea shoots
Instructions
- Pour the water into a medium pot and add the kombu. Turn the heat to medium.
- Bring to a very light simmer (do not boil) for 10 minutes. Remove the kombu with tongs and discard. Congratulations, you just made dashi!
- Put the miso paste into a small soup bowl and add about 3/4 cup of warm dashi. Stir to combine and then add back to the soup pot.
- Add the wakame seaweed and tofu to the pot and simmer for 3 more minutes.
- Ladle the soup into bowls. Add the grated carrots and pea shoots. Eat straight away!
Nutrition
