Love miso? Did you know that not all miso soups are vegan? Today, we are making a rich miso soup with daikon and other awesome roots veggies. We topped it with sauteed enoki mushrooms for the ultimate umami flavour. And our miso soup is vegan!
Why are not all miso soups vegan, you ask? There are two essential components to miso soups: the stock — called Dashi (出汁) — and the miso paste. The miso paste is vegan, as it's a byproduct of soy. But not all Dashi stocks are vegan: some contain a fish-derived product called bonito flakes (katsuobushi, 鰹節). Well, below we'll show you how to make a vegan dashi broth from scratch using only plant-based ingredients.
Miso soups are often consumed as a small starter before you start the proper feast. That's awesome, but we wanted to make a soup that would stand on its own, as the main course. That's why our soup comes with yummy root veggies that bring a balance of nutrients and flavour.
We looked for veggies common in Japanese cuisine, as we wanted to preserve this famous dish's authenticity. We ended up picking daikon, taro root, carrots, enoki mushrooms, and spring onions. If you can't find enoki mushrooms, you can use king oyster or shiitake mushrooms and cut them into strips.
We loved using these veggies in our miso soup, especially daikon and taro root. They made this classic dish so much more flavourful and filling. If you'll like it as much as we did, there is some good news: daikon is so big, you'll have enough left for another round!
Overall, a big bowl of this daikon miso soup will give you 24% RDI for fibres, 10% RDI of carbs, 9% RDI of fats in just 200kcal. A solid meal and the ultimate comfort soup that bursts with umami flavour.