Cosy up to a warm bowl of this Japanese soup filled with delicious veggies and topped with garlic enoki mushrooms.
It's so very flavourful, hearty, and 100% vegan.
Wakame seaweed packs minerals, antioxidants, and omega-3.
Soak the wakame in a bowl of warm water for 15 minutes.
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In the meantime, peel and chop the carrots, daikon, and taro. Then, slice the spring onions and cut off the base of enoki mushrooms.
Fill a pot with the given water, add the kombu, and bring to a boil. Then, remove the cooked seaweed.
Next, add the prepared carrots, daikon, and taro and simmer for 15 minutes.
Meanwhile, sizzle crushed garlic with oil and then sauté the enoki mushrooms for 5 minutes.
Now, add the wakame and spring onions to the soup, cook for 3 more minutes, and then remove from the heat.
Whisk the miso paste with a ladle of broth in a bowl until dissolved, and then stir it into the soup.
Divide the miso soup among bowls, top with the mushrooms, and sprinkle with sesame seeds.
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