This red miso soup with soba noodles and tofu is flavored with crushed nori instead of fish flakes. The perfect vegan alternative to great miso flavor.
The one dish that I miss most when I go to an Asian restaurant is miso soup. Most make their soup in large quantities, and most are made with bonito flakes, which means that I’m out of luck. Dried fish flakes are off the menu for vegans, and that sucks big time for miso lovers such as myself.
Bonito flakes really do give miso soup a special flavor, and I have good news for you my vegan friends, I think I’ve cracked the vegan miso code; nori flakes. Okay, I’m not so presumptuous as to make the claim that I’m the only one who has thought of this idea, I’m sure it’s probably been done. However; I did think of this on my own while ransacking my cupboards for the perfect ingredient to make my miso soup taste like restaurant miso, so I’m taking credit for it.
I made this red miso and soba noodle soup yesterday. It was delicious. My husband asked me if I was going to finish what was left in the pan, which was his way of giving it two thumbs up. There wasn’t a drop left after the two of us finished eating.
Back to the nori flakes.
After I finished whisking the red miso and salt in the boiling water I tasted the broth. Good cooks always taste their food! Sadly, my miso was kind of bland and lifeless. I could have added more salt, but I didn’t want to ruin the flavor of the miso. I kept thinking, damn it, why do bonito flakes have to make miso taste so good! And that was when I remembered reading about how fish are so rich in certain vitamins and minerals because they eat a lot of seaweed and kelp. Well, seaweed tastes a lot like dried fish flakes, in my mind anyway, so why not crush some nori and put it in the miso to give it flavor?!
It worked, it only took a two inch square of nori to make the miso blossom. It’s hard to describe the taste, because it didn’t taste fishy, it just kind of tasted like the sea. I hope that makes sense.
Once I got the seasoning of the miso broth the way I liked it I added some soba noodles, some thinly sliced mushrooms, and cubes of tofu. The noodles turned the soup into a main course. One heaping cup of that healthy and nourishing red miso soup with soba noodles and tofu was incredibly satisfying.
If you want something lighter you could leave the mushrooms and noodles out. That’s the beauty of miso soup, it’s perfect all on its own.
Since today is Monday, and the last thing anybody wants to do at the end of a long workday is cook a complicated meal, make this red miso soup with soba noodles and tofu. Toss a fresh salad to go with it, and dinner is served.
This week I have some pretty incredible recipes coming your way. It’s Girl Scout cookie season, so tomorrow I’m sharing my thin mint shake with you. Wednesday I’m sharing a muffin recipe that will knock your socks off. Seriously, they sent me into fits yesterday morning. And on Friday, I have a gorgeous, light, springtime appetizer that is super easy to make.
Stay with me folks, we’re going to eat well this week! And hey, if you have friends that like to cook, or just look at pictures of good food, tell them about us, and please share and like us on Facebook, Instagram, and Pinterest.
More Asian delights from Veganosity.