The Soya Story
Soya Recipes
Miso Soup
Serves 4 | 20 minutes
An excellent, tasty variation on the traditional recipe. The Japanese usually use daikon, a
large, mild-flavoured white radish that is also known as mooli and is sold in Asian shops. Swede would be a good substitute (the round yellow root vegetable known by the Scots as turnip!). Slice into thin strips. Otherwise, stick with the celery and red pepper in the recipe.
- 4-5 dried shiitake mushrooms* (if using fresh, omit soaking process – just chop roughly and add to stock – but remember
to add another 500ml of water to the soup)
- 1L/35fl oz vegetable stock. Use homemade or use vegan bouillon powder such as Marigold red tin
- 1 strip wakame or kombu seaweed**
- 1 large carrot, diced
- 1 stick celery, diced
- 1 red pepper, chopped
- Half a bunch spring onion, finely chopped
- 1 tbsp mirin/rice wine or sherry of any flavor (Harvey’s is vegan)***
- A dash of aminos or good quality soya sauce (see Ingredients section)
- Cooked brown rice or cooked wholemeal noodles. Try buckwheat (soba) if you can – delicious and also gluten-free
- 3 tbsp miso mixed into a paste with a little cold water. Use the red-brown type if available. If only a darker variety is available, it will still taste good in the soup, but reduce the amount as it will be more salty
Optional:
- Half a pack of cubed tofu or half a tin of aduki beans, rinsed and drained
- Nori sprinkles for garnish and extra flavour/goodness
- Soak the shiitake mushrooms in about 500ml/17fl oz just boiled water. Cover and set aside.
- Place the stock and wakame/kombu strip in a medium saucepan. Bring to the boil then reduce heat to a simmer.
- Add the carrot, celery, pepper and spring onions to the pan.
- Add the mushrooms and their soaking water.
- Cook for 3-5 minutes, making sure the vegetables don’t overcook.
- If you want the traditional clear miso broth, remove the wakame/kombu and shiitake mushrooms at this stage and discard. If you
prefer to keep them for taste and nutrition, blend them in some of the stock and return to the pan.
- Add the mirin, rice wine or sherry and the aminos or soya sauce.
- Add the cooked rice or noodles.
- Remove pan from heat and add the miso paste (don’t boil as this destroys some of the miso’s healthful benefits). Stir thoroughly.
- Add extras if using and serve hot.
*Dried shiitake mushrooms are found in health food shops and oriental groceries. Fresh shiitakes are sold in some supermarkets.
**Sea vegetables: nori, wakame and kombu are mentioned in the miso soup recipe. Sea vegetables are eaten widely in Japan and were also popular in the UK until a few generations ago. If you are interested in finding out more about them after reading this guide, check out VVF’s Fish- Free for Life guide, which explains their nutritional qualities and includes more lovely recipes. To order this and other VVF materials go to www.vegetarian.org.uk/
vvfshop or contact the VVF 0117 970 5190.
***Mirin or rice wine is also available in most large supermarkets, oriental groceries and health food shops.
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The Soya Story - Contents
Resources:
The Soya Story
Read the online version of our guide to soya
Download the pdf
Buy the guide
 The Safety of Soya
Read our fully-referenced soya fact sheet
Download the pdf
Buy the factsheet
 Soya-Based Infant Formula
A safe alternative to cow's milk formula
Download the pdf
 The Soya Saga
Should we be running scared or welcoming this little bean into our hearts and stew pots?
Read this article on soya from VeggieHealth issue 4
Myth-Busting
The VVF examines the soya scare-mongering stories and investigates what, if any, scientific basis there is behind them
Soya and the Environment
Soya farming is devastating the Amazon, but where does all the soya go? It's not for human consumption…
FAQs
What worries you most? Read some of our most frequently asked nutritional enquiries
Soya research
Read the scientific evidence for yourself…
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