Vegan miso soup with rice, carrots, and pea shoots. Made with kombu dashi, white miso paste, sushi rice, wakame seaweed, silken tofu, grated carrots, and fresh pea shoots. This healthy soup makes a great lunch or dinner on its own or with a small appetizer.
- 1 ounce kombu (dried kelp)
- 4 Cups water
- 1/4 cup white miso paste
- 3/4 cup silken tofu, drained
- 2 Tablespoons dried wakame seaweed
- 1 Cup grated carrots
- 2 Cups cooked sushi rice
- 1 Cup fresh pea shoots
Pour the water into a medium pot and add the kombu. Turn the heat to medium.
Bring to a very light simmer (do not boil) for 10 minutes. Remove the kombu with tongs and discard. Congratulations, you just made dashi!
Put the miso paste into a small soup bowl and add about 3/4 cup of warm dashi. Stir to combine and then add back to the soup pot.
Add the wakame seaweed and tofu to the pot and simmer for 3 more minutes.
Ladle the soup into bowls. Add the grated carrots and pea shoots. Eat straight away!