Miso soup from nearly ALL sushi restaurants is actually NOT vegan. It traditionally has a dashi broth which is made from bonito flakes (or fish skin flakes). Make sure you ask around when you’re eating out – I just don’t want to take my chances! This is what I’ve dubbed a modern miso soup. My version has much more appropriate veggies for a modern vegan, and a smoother, tastier broth! I still think it’s pretty authentic, and it definitely hits the spot on a chilly day.
My modern miso soup is just the beginning of hot for food’s Japanese dishes! Take your meal up a notch by pairing it with my cold tofu, yam tempura, or yakisoba.
I made this on the fly, so the measurements are mostly accurate. I decided frying the tofu cubes in an iron skillet with a few drops of sesame oil would make the tofu more palatable and interesting (which it did!). Fry the tofu cubes while you bring the water and low-sodium vegetable stock to a near boil.
Turn the heat down to low and let the water settle down. You never want to add miso paste to boiling hot water, as it alters the taste and nutrients. Add in miso paste, ginger, garlic, and low-sodium soy sauce. Stir until mixed and add the tofu cubes to the soup once lightly crisped on the outside.
In a separate pan, cook down shitake mushrooms and kale for 5 minutes or so until everything shrinks in size.
Add the mushrooms, kale, green onion, and carrot to the soup and simmer on low for another 5-10 minutes. Taste the broth to ensure it's to your liking in terms of flavour and saltiness. You can always add more miso or a dash more tamari.