00:00Hi, myuto, and today on Sudachi, I'm going to show you how to make a delicious plant-based
00:04ginger-infused miso soup. Let's get started.
00:07The first thing we need to do is make plant-based dashi. I'm using 6g of konbu, which is dried
00:13kelp, and 4g of dried shiitake mushrooms. Place them in a pot and add 500ml of room-temperature
00:20water. I like to place a droplet on top to weigh them down.
00:28Let that soak for at least 30 minutes. The longer you soak it, the more intense the flavour
00:33will be. If you soak for longer, I recommend place it in the fridge.
00:38After 30 minutes, you will find the konbu and shiitake have rehydrated and looked like this.
00:44Now we can put the pan on the heat.
00:50Heat on medium until almost but not quite boiling.
00:59When there's more bubbles, you can remove the shiitake and konbu. I'm actually gonna cut
01:07them up and put them back into the soup so that it's a zero-waste recipe.
01:13Before that, let's add 30g of sliced Japanese leeks or regular leeks, 20g of julienned ginger,
01:2130g of shimeji mushrooms or mushroom of your choice, and 125g of cubed tofu. I recommend
01:29preparing all of your ingredients while the dashi is soaking to save time.
01:33While those are heating up, I'm gonna slice a shiitake and add them in, then cut the
01:39konbu into thin strips. It's quite firm, so it's better to cut as thin as possible.
01:45I won't use all of the konbu, so I'll freeze the leftovers and use it to make konbu rice
01:50ball filling another time.
01:52Give everything a mix. Once the tofu is warmed through and the vegetables are cooked to your
01:58liking, turn off the heat and add two tablespoons of miso paste. I'm using an additive free
02:04yellow miso paste, which you can find the link in the description.
02:09Using miso strainer will ensure there are no lumps of miso in the soup. This is the proper
02:14way to make miso soup, but if you don't have a mesh spoon or anything similar, you can put
02:20the miso paste in a small bowl with a few tablespoons of broth and loosen it up before adding it
02:26to
02:26the soup.
02:27Okay, let's dish up. And that's it, delicious and warming ginger miso soup made with all plant-based
02:33ingredients.
02:35And great news, I've launched a free mobile app that makes following along with my recipes
02:40even easier. It's the perfect kitchen companion after watching my videos. You can access step-by-step
02:46instructions right on your phone while you cook. The download link is in the description
02:51below.
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