This is my vegetarian version of Miso Soup (it doesn't contain any fish). Ideally, you should start this soup the night before you want to eat it.
- 8 cups Water
- 1 cup dried Soybeans
- 2 strips Kombu
- 8 dried Shiitake mushrooms
- 3 lg Garlic cloves, pressed or minced
Remaining soup ingredients:
- 4 cups water
- Firm Silken Tofu, cut into small cubes (this is the type of tofu commonly seen in the sealed boxes)
- Green onions and/or chives, chopped
- 1 Carrot, grated
- 3-4 tbs Red Miso (White Miso can be used but is milder)
- 3 tbs low sodium Soy Sauce
- 1 tbs toasted Sesame Oil
- Salt, to taste
Bring the broth water to a boil. Add the dried soybeans and turn heat down so it simmers for about 2 hrs. Turn off the burner and add the mushrooms, Kombu, and garlic. Let sit for as long as possible, preferably overnight.
After the broth has sat for several hours, strain out the soybeans, kombu and mushrooms. (The rehydrated mushrooms can be used in Sushi while the soybeans can be for Roasted Edamame.) Start gently reheating the broth. In a separate pan, bring 4 cups of water to a boil and add 1-2 tsp salt. Lower heat so water is barely simmering and add chopped tofu. Gently simmer for 2-4 minutes. Strain out the tofu and add it to the broth. Heat 1 tbs toasted Sesame Seed oil and saute the chopped onions/chives and grated carrot for several minutes. Add oil, carrots, and onions/chives to the broth. Add Soy Sauce to broth. Once the broth has been reheated to your preferred soup temperature, turn off the heat and add the Miso (once Miso has been added, you should not boil the broth again). Make sure the Miso has dissolved throughout the soup and isn't stuck in lumps. Taste the broth and then add salt to taste.