Shiitake Miso Soup (Vegan)

Note: This article and recipe are by Grayson Bryant, our new At Meme’s Table Intern Extraordinaire.

Straight outta the Eastern Hemisphere, we’re drawing inspiration from the land of the rising sun for a wholesome bowl of Japanese Miso soup with a hearty East Coast vegan twist. Take a moment out of your daily grind to ground yourself in this simplistic yet divine recipe!

I would contest that the majority of Asian food can be prepared just as well, if not better, with plants-based elements alone. The vegan life hasn’t restricted me from my oriental food fiendishness and this miso soup, I assure you, is the shiitake!

The composition of ‘traditional’ Miso soup is difficult to define, being a daily staple of Japanese tables since antiquity and all, but the most basic elements consist of miso paste and dashi. Since dashi is a fish stock, we’re throwing that out the window in favor of your preferred organic vegetable stock. If you make your own veggie stock, I’ll call you Sensei.

For our soup, we stay true to minimalist Japanese principles while also celebrating our own time-honored southern philosophy of keeping things thick’n’chunky!

We used shiitake mushrooms that were sourced locally from the North Carolina Farmers Market.  Carolina Mushroom Farm, located just a few miles from my home offered up Shiitake mushrooms to die for!

Green onion, while typically used as a pseudo-garnish for this dish, enjoys serving the role of an ingredient in our own hearty variation so we cut up a generous heap and threw it in the pot with everything else.

We’re not skimping on the seaweed either so you can partake in the benefits of a substantial source of Iodine as well as vitamins A and C! The firm tofu, cut into bite-sized cubes, saturate and take on the flavor profile of the base.

Grab a set of chopsticks (or go for the spoon.. we won’t judge), top off with some tamari, and you’re set to enjoy a satisfying bowl of this Japanese classic.

Shiitake Miso Soup (Vegan)

For our Shiitake Miso Soup, we stay true to minimalist Japanese principles while also celebrating our own time-honored southern philosophy of keeping things thick’n’chunky!

• Author: Grayson Bryant

Ingredients

• 32oz  Organic Vegetable Stock
• 32oz  Water
• 14oz  Organic Firm Tofu
• 16oz  Organic Miso Paste (I used Miso Masters.  I’m loving this deeply flavored Miso is made by the “First American manufacturer of Organic, traditionally made miso, Handcrafted with love for over 35 years in the mountains of Western North Carolina.  )
• 3.5oz  Shiitake Mushrooms
• 10oz  Seaweed (I used Wang Korean Seaweed from the refrigerated section of my local Asian market. But use whatever brand or type of seaweed you like best).
• 1 bunch Green Onion/Scallion
• Tamari,  to taste (I used San-J brand which is Gluten-Free)

Instructions

• Pour vegetable stock into a stock pot with equal parts water. Mix in miso paste to complete the base. Heat on low and stir during preparation.
• Run seaweed under water until all salt has been rinsed away and cut into bite-sized lengths. Press tofu and slice into even cubes. Dice shiitaki mushrooms. Slice green onion shoots into thin rings.
• Pour all prepared ingredients in with the base and cover pot. Bring to a full boil then reduce to a simmer for 10 minutes before serving.
• Add tamari to taste ( I used San-J brand. )

Ingredients:

32oz Organic Vegetable Stock
32oz Water
14oz Organic Firm Tofu
16oz Miso Paste
3.5oz Shiitake Mushrooms
10oz Seaweed
1 bunch Green Onion
Tamari to taste

Instructions:

Pour vegetable stock into a stock pot with equal parts water. Mix in miso paste to complete the base. Heat on low and stir during preparation.

Run seaweed under water until all salt has been rinsed away and cut into bite-sized lengths. Press tofu and slice into even cubes. Dice shiitaki mushrooms. Slice green onion shoots into thin rings.

Pour all prepared ingredients in with the base and cover pot. Bring to a full boil then reduce to a simmer for 10 minutes before serving.

Add tamari to taste.