Vegan Miso Soup Recipe

Ingredients:

• 1 litre Vegan Dashi (see dilution guide)
• 75g white miso
• 250g firm tofu, cubed
• 200g mixed vegetables (such as sliced mushrooms, spinach, shredded carrots)
• 2 spring onions, thinly sliced
• 1 tablespoon soy sauce (optional, for additional flavour)
• Sesame oil for drizzling (optional)
• 1 sheet nori (seaweed), cut into thin strips (for garnish)

Instructions:

1. Cut the tofu into small cubes and prepare the vegetables.
2. Heat the vegan dashi in a saucepan over medium heat. Bring it to a gentle simmer.
3. Add the vegetables and tofu to the simmering broth. Cook until the vegetables are tender, usually about 5-7 minutes.
4. In a small bowl, dissolve the miso paste in a spoonful of hot broth, creating a smooth mixture.
5. Lower the heat and stir the dissolved miso paste into the broth. Be careful not to boil the broth once the miso has been added, as boiling can diminish its flavour.
6. Taste and add soy sauce if required for additional flavour. Adjust the seasoning according to your preference.
7. Ladle the vegan miso soup into bowls. Garnish with sliced green onions, nori strips, and a drizzle of sesame oil if desired.