Miso Soup (Vegan)

1. Prepare the Dashi broth

• Wash the dried shiitake mushrooms
• Bring the water to  boil in a separate pan.
• Turn off the heat. Add the mushrooms and let them soak in the hot water.
• Keep the mushrooms in the water for at least an hour (it is ok to soak overnight for better flavor)
• After the mushrooms have soaked, filter the liquid. This is the shiitake dashi stock. 
• Chop the mushrooms into small pieces as they can be used in the soup.

2. Prepare the ingredients

• Chop finely the onion and cabbage
• Squeeze the water from tofu and cut into small cubes (size as per your liking - smaller the better)
• Grate the ginger and garlic
• Separate the green and white parts of the spring onion. Cut each part into thin rings. We will use the green part for garnish and the white part in the soup base.
• Cut the nori sheets into thin strips using a scissor

3. Prepare the soup base

• Place a saucepan on the stove and add the oil
• When the oil is hot, add the onion, ginger, and garlic. Stir for about a minute on medium heat.
• Add the chopped mushrooms, cabbage, tofu and white onions. Stir for another 3-4 minutes.
• Add Soy sauce, rice wine vinegar, and salt. Stir well.
• Add the dashi stock and bring the mixture to boil. 
• Remove from heat after about 10 minutes of boiling

4. Add the miso paste

• Take about half a cup of hot soup in a separate bowl
• Add the miso paste and mix it well so that the mixture forms a slurry
• Add this miso slurry back to the bowl of soup and mix well.

5. Serving

• Take the desired quantity of miso soup in a serving bowl
• Garnish with spring onions (green parts) and nori strips