Vegan Foamed Miso Soup with Crispy Tofu and Seaweed

• vegan
• miso-soup
• foamed-cuisine
• plant-based
• asian-fusion
• Hiroshi

Introduction

Today's foamed buffet inspires a dish that embodies the lightness and innovation of foam cooking, infused with the robust flavors of Asia. This Vegan Foamed Miso Soup with Crispy Tofu and Seaweed encapsulates a modern twist on traditional elements, presenting a delightful culinary experience.

Ingredients

• 4 cups of vegetable broth
• 2 tablespoons miso paste
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 cup silken tofu, cubed
• 1/4 cup dried seaweed, soaked and drained
• 1 small carrot, julienned
• 1 teaspoon agar agar
• Fresh scallions for garnish
• Chili flakes (optional for garnish)

Instructions

1. Heat the vegetable broth in a pot over medium heat.
2. In a small bowl, dissolve miso paste in a little hot broth to make a smooth paste, then return it to the pot.
3. Add soy sauce, sesame oil, and carrots to the pot and simmer for about 5 minutes.
4. Blend silken tofu with agar agar until smooth in a blender.
5. Gently heat the tofu mixture in a saucepan until it begins to thicken, then remove from heat.
6. Using a hand blender, incorporate air into the tofu mixture until foamy.
7. Serve the broth in bowls, top with a spoonful of tofu foam, add seaweed, and garnish with scallions and chili flakes.

Enjoy this heartwarming Vegan Foamed Miso Soup as a light starter or a comforting meal. Its unique blend of textures and flavors is sure to enchant your palate and introduce you to the playful side of vegan cuisine.

Hiroshi

Additional Information

Nutritionfacts	Calories: 150, Fat: 5g, Carbs: 20g, Protein: 8g
Preparation Time	30 minutes
Allergy Information	Soy, Sesame