Authentic Ginger Miso Soup with Plant-Based Dashi

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1. 1

   Combine 6 g dried kelp and 4 g dried shiitake mushroom with 500 ml water in a pot. Place a plate on top to weigh them down and soak for at least 30 minutes.

   💡 The longer you soak, the more intense the flavor will be. If soaking longer than 30 minutes, it is recommended to place it in the fridge.

   dried kelp (kombu) 6 gdried shiitake mushroom 4 gwater 500 ml

   ⏱ 30 minutes▶ 0:09

2. 2

   Heat the dashi on medium until almost boiling, then remove the kelp.

   💡 Cut the kelp into thin strips and add it back into the soup for a zero-waste recipe.

   ▶ 0:43

3. 3

   Add 30 g sliced green onion, 20 g julienned ginger, 30 g shimeji mushrooms, and 125 g cubed tofu to the pot. Heat until the tofu is warmed through and vegetables are cooked to your liking.

   💡 Preparing ingredients while the dashi soaks saves time.

   green onion 30 gshimeji mushrooms 30 g

   ▶ 1:14

4. 4

   Turn off the heat and add 2 tbsp of miso paste using a miso strainer to ensure no lumps remain.

   💡 If you don't have a mesh spoon, mix the miso paste with a few tablespoons of broth in a small bowl first to loosen it up before adding it to the soup.

   ▶ 1:57

5. 5

   Serve the soup and garnish with optional white sesame seeds.

   white sesame seeds ½ tbsp

   ▶ 2:20

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Sudachi | Japanese Recipes | Yuto Omura on YouTube