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Hearty Vegetable Shio Koji Miso Soup (Vegan)

Hearty Vegetable Shio Koji Miso Soup (Vegan)

by Vegin Vegan Vegun!
This delightful miso soup is packed with wholesome ingredients and rich dashi! We've combined shio-koji with miso to create a lighter, more delicate version than traditional miso soup. When an unexpected chill hits during seasonal changes, this nutritious vegan soup is the perfect way to warm up and lift your spirits!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course soup
Cuisine Japanese
Servings 2 people

Equipment

  • pot
  • wooden spatula
  • cutting board
  • kitchen knife

Ingredients
  

Vegetables

  • 40 g burdock root
  • 80 g carrot
  • 30 g corns boiled
  • 20 g green onions
  • 30 g snap peas optional

Dashi

  • 4 g dried shiitake mushroom
  • 600 ml water

Seasoning

  • 1 tablespoon shio koji
  • 1 tablespoon rice miso kome miso
  • oil as needed
  • ground sesame seeds to taste

Instructions
 

Make the Dashi

  • Clean the dried shiitake mushrooms and soak them in water overnight in the refrigerator.
    4 g dried shiitake mushroom, 600 ml water

Cutting the Vegetables

  • Clean the burdock root using a brush or crumpled aluminum foil, then slice it thinly at an angle.
    40 g burdock root
  • Cut the carrot into thin strips.
    80 g carrot
  • Slice the green onion diagonally to your desired thickness.
    20 g green onions
  • Remove the strings from the snap peas.
    30 g snap peas
  • If using the rehydrated shiitake mushrooms, slice them thinly.

Stir-Frying

  • Heat oil in a pan.
    oil
  • Add all the ingredients except for the snap peas and stir-fry until softened.
    30 g corns

Simmering

  • Add 500ml of the shiitake soaking liquid and bring to a boil over high heat.
    *Save the remaining 100ml for adjusting the flavor later.
  • Once boiling, reduce the heat, cover, and simmer until the vegetables are tender.
  • Add the snap peas and cook for another 1-2 minutes.
    *To preserve the snap peas' texture and color, add them at the end and heat them quickly. Adjust the cooking time based on their size and your preference.

Seasoning

  • Turn off the heat and dissolve the miso into the soup.
    1 tablespoon rice miso
  • Add the shio koji, then turn the heat back on and bring it to a boil.
    1 tablespoon shio koji
  • Adjust the flavor with ground sesame seeds, additional shio-koji, or miso to taste.
    *If the flavor is too strong, dilute with the reserved dashi or water.
    ground sesame seeds
Keyword burdock root recipe, fermented foods, healthy soup, Japanese soup, koji recipes, miso soup, plant-based soup, shiitake dashi, shio koji, umami soup, vegan comfort food, vegan Japanese recipes, vegan miso soup, vegetable soup, winter soup