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.
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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