Saturday's Recipe: Miso Soup

Although I haven't posted my last two Saturday creations, I have made them. I promise.

Life has been a whirlwind with my brother in laws wedding one weekend and then my husband gone all last week. But, I made them. Took pictures. Ate them. And finally, I'm sending one out to share.

I love Miso Soup. Especially when I am under the weather. While my husband is out of town, the trend has always been that a stomach bug travels through the house. (Please pray for us, he's going to be out of town a lot this month.) So I made Miso soup. From scratch. Vegan style.

Here it is. Enjoy!

Gluten Free Vegan Miso Soup
10 cups water
2 Sheets of Kombu Seaweed (I cut each sheet into 3 pieces )
8 whole shiitake mushrooms
4 big pinches of Wakame Seaweed (or to liking)
5 Tablespoons Sake
5 Tablespoons Mirin
6 Tablespoons Tamari or Bragg's Liquid Aminos,  or Coconut Aminos
5 to 6 Tablespoons Miso paste
6 oz firm tofu cubed (I like mine cubed small)
Sliced green onions to garnish



1. Put water, Kombu, and shiitake in big stock pot and let them just sit and ponder life for 30-minutes to an hour.
2. Bring pot to boil. When it reaches boiling point, let it boil for about 5 minutes.
3. Pull Kombu and mushrooms out.
4. Slice mushrooms when cool enough and throw back in pot. I composted the Kombu but you can toss it in trash if you don't compost. Just don't put back in pot.
5. Add Sake, Mirin and Tamari.
6. Add Wakame and let it boil for a couple of minutes.
7. Turn down to low heat.
8. Add Miso paste and tofu.
9. Heat until warmed through.
10. Serve in bowls with green onions as garnish on top.

It went really well with the Hand Rolls we made for the Happy Herbivore Abroad Recipe-a-Day Challenge.

And I found out that the Kitchen Shadow has an amazing talent for rolling Sushi. He is now our Resident Sushi Artist!

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