Public recipe with member extras
Soy Milk Miso Breakfast Soup
A warming, umami-forward breakfast soup that leans into soy milk's natural affinity for miso.
Breakfast & Morning Starters · Savory Breakfasts · Quick Weekday Mornings
What you need
Ingredients
- 2 cups Unsweetened Soy Milk
- 1 cup Dashi or Vegetable Stock
- 2 tbsp White Miso Paste
- 1/2 cup Silken Tofu, cubed
- 1 Scallion, sliced
- 1 tsp Soy Sauce
Method
Instructions
- Warm the dashi in a saucepan over medium-low heat until steaming.
- Whisk the miso paste into a small amount of the warm dashi to dissolve, then stir it back into the pot.
- Reduce heat to low and stir in the soy milk gradually.
- Add the tofu and warm through gently, 2 to 3 minutes, without letting it boil.
- Stir in the soy sauce and finish with sliced scallion.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen
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