INGREDIENTS

750ml shiitake stock (see note)
750ml kelp stock (see note)
1 bunch Swiss chard, stalks and leaves separated and shredded.
5g dried seaweed, such as wakame
2-3 pieces aburage tofu, sliced (see note)
1½ tbsp brown miso
1½ tbsp white miso
2 spring onions, finely sliced

INGREDIENTS

  • 750ml shiitake stock (see note)
  • 750ml kelp stock (see note)
  • 1 bunch Swiss chard, stalks and leaves separated and shredded.
  • 5g dried seaweed, such as wakame
  • 2-3 pieces aburage tofu, sliced (see note)
  • 1½ tbsp brown miso
  • 1½ tbsp white miso
  • 2 spring onions, finely sliced

As a vegan, miso soup is an essential part of my cooking.
Here is a collection of photos and recipes I have found for inspiration.
Feel free to submit your own as well.

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