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Le Chaudron recipe
Soupe miso vegan
Vegan miso soup
⏱ 20 minServes 4Easy120 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 L (4¼ cups)vegetable stock
3 tbspwhite miso paste
200 g (7 oz)silken tofu
100 g (3½ oz)shiitake mushrooms
60 g (2 oz)dried wakame
2scallions
1 tspsesame oil
1cm (1½ in) fresh ginger
- 1 L (4¼ cups) vegetable stock
- 3 tbsp white miso paste
- 200 g (7 oz) silken tofu
- 100 g (3½ oz) shiitake mushrooms
- 60 g (2 oz) dried wakame
- 2 scallions
- 1 tsp sesame oil
- 1 cm (1½ in) fresh ginger
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the wakame 5 minutes in a bowl of cold water. Drain well and chop roughly.
- Bring the stock to a simmer (never a full boil: miso loses its flavor).
- Thinly slice the shiitakes. Add to the stock and cook 5 minutes over low heat.
- Meanwhile, very gently cut the silken tofu into 1 cm (⅜ in) cubes (it's very fragile).
- Take the pot off the heat (a must!). Ladle some broth into a small bowl.
- Whisk the miso into the hot broth until smooth.
- Pour back into the pot, off the heat. Add the tofu, wakame and sliced ginger.
- Divide among 4 bowls, drizzle with sesame oil and sprinkle with sliced scallions. Serve right away.
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