Vegan Miso Soup
Experience the tranquility of our Vegan Miso Soup. A warm, umami-rich broth infused with miso, tofu, and seaweed creates a soothing bowl of comfort
CONTINUE READINGMiso Soup: The Refreshing Beginning of Most Japanese Meals
Miso soup starts with dashi stock, which you can learn more about in my previous article. Miso is a fermented soybean paste, often mixed with rice or
CONTINUE READINGDashi: The Tasty Foundation of Miso Soup
Basically, dashi stock consists of hot water, an edible kelp called kombu, and what is known as kezurikatsuo: shavings of preserved, fermented fish
CONTINUE READINGVegan Miso Risotto Recipe
Elevate your dining experience with our Vegan Miso Risotto. Creamy Arborio rice meets the depth of miso for a luxurious, plant-based
CONTINUE READINGVegan Mushroom Tempeh Soup
Inspired by: Veganuary INGREDIENTS Olive oil 2 white onion, finely chopped 4 garlic cloves, finely chopped 15 chestnut mushrooms, roughly chopped 3
CONTINUE READINGVegan Baked Tempeh
Inspired by: Veganuary INGREDIENTS 100g tempeh [UK 7oz] 1 Tbsp sesame oil 1 Tbsp shoyu sauce 1 tsp hot sauce like Sriracha (optional) 1 garlic
CONTINUE READINGVegetarian Toshikoshi Soba
Inspired by: Just One Cookbook INGREDIENTS 5 cups water 2 piece kombu (dried kelp) (4″ x 4” or 10 cm x 10 cm) 2 cup katsuobushi (dried bonito
CONTINUE READINGVegetarian Udon
INGREDIENTS Udon Soup Broth: 4 cups water 2 piece kombu (4 g, roughly 3″ x 3″ or 7.5 x 7.5 cm) 4 pieces dried shiitake mushrooms (17 g or
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