This Superfood miso soup uses a homemade dashi stock made with dried kombu (kelp), shiitake mushrooms, and bonito flakes. Add soft tofu, lots of healthy spinach, scallions, and miso results in a much heartier miso soup than your favorite Japanese restaurant or sushi place.
Miso Ramen Veggie-Packed Soup with Tofu and Bok Choy [Oil-Free, Gluten-Free, Vegan] — Wholesomely Elle
This isn't your typical restaurant-style, enjoy-before-your-actual-meal miso soup. This miso ramen recipe is a fully satisfying veggie-packed main course. I love miso soup, but I often find myself a little underwhelmed and not quite as satiated as I'd like. Many of the miso soup
Dashi, which is one of the building blocks of Japanese cuisine, is more than the sum of its parts. A stock made of just two ingredients (kombu and katsuobushi), it's the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary. We're using dashi as the base of a soup with poached shrimp and tons o' greens—the perfect antidote to that cold you kinda sorta feel coming on.