This Chickpea Miso Veggie Soup recipe is perfect for those who appreciate a warm and comforting cup of soup. Made with quality ingredients from Green Cuisine, such as tofu and chickpea miso, this recipe can be prepared in just 30 minutes. By visiting our restaurant, you can easily gather these ingredients and enjoy a delicious umami soup that will satisfy your taste buds.
Chickpea Miso adds a subtle and creamy mouthfeel to the soup, with a mellow umami flavour. It is an excellent choice for individuals who prefer a more delicate taste compared to traditional soy miso.
Remember to taste the soup before adding salt, as the seaweed, tamari and miso already contribute a salty flavour. Don’t be afraid to get creative and add your favourite veggies or mushrooms to personalize your cup of soup. There are no rules when it comes to making it your own! If you prefer meal-prepping, you can store the ingredients in glass jars for convenient reheating later. Give this recipe a try and let us know how you enjoy it!
Kombu Dashi broth:
7 g Kombu seaweed dried
1 L Water
A side note on Kombu seaweed: It is the giant green kelp found in the Asian food aisle, dried and packed in strips. They appear to have white dust, which is mannitol- an essential factor that gives the sweetness to umami flavour. Please do not wash the kombu seaweed; use it as such.
For the soup:
2 Bok Choy
1 Carrot
2 Stalks Celery
1/ C Cabbage
1/4 C Leek
1/4 C Radish
A few slices of Lotus Root
1 Tbsp Sesame Oil
1 block GC Extra Firm Tofu (cubed)
3 Tbsp GC Chickpea miso (dissolved in water)
3 Tbsp Tamari
Salt to taste (if needed)
Method:
- Simmer kombu seaweed in water for 10 minutes in a pot.
- While simmering, chop up all the veggies. Keep the Bok choy and celery leaves, leek tops and cabbage separately.
- Cube a block of medium-firm tofu.
- Add the chopped veggies with the kombu seaweed.
- Add the tofu and sesame oil when the vegetables boil for 5 minutes.
- After 10 minutes of simmering, remove the kombu seaweed from the pot and store it for future use.
- Add in the leafy vegetables and simmer for 5 minutes.
- Turn off the heat.
- Make a paste of the chickpea miso, salt and tamari, and stir everything well into the pot.
- Let sit for 5 minutes and serve warm.
In conclusion, this Chickpea Miso Veggie Soup recipe is a delightful and nourishing option for soup lovers. With quality ingredients from Green Cuisine, such as tofu and chickpea miso, you can enjoy a warm and comforting bowl of soup in just 30 minutes.
Visit Green Cuisine to gather the ingredients and experience the delicious umami flavours firsthand. Don’t hesitate to try this recipe and let us know how you enjoy it. Warm up your soul with this delightful Chickpea Miso Veggie Soup!
Enjoy!