Tamarind Miso Soup | The Jewish Week | Food & Wine

Tamarind Miso Soup

Tamarind Miso Soup

Photo credit: Celine Steen

2 to 3 small servings

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The addition of sour tamarind paste here creates a sassy, slightly tangy, miso soup that can become the perfect lunch with baked tofu cubes and crispy baguette slices on the side. Alternatively, you can gently clean and reconstitute 2 dried shiitake mushrooms in 1⁄3 cup (80 ml) water, mince them, and add them while sautéing the vegetables in this dish. This’ll do the trick just fine. Be sure to keep the soaking water and replace the same quantity of water needed in this recipe with it. Don’t you just love it when there is no waste?

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1 tsp (5 ml) melted coconut oil or peanut oil

9 oz (255 g) baby bok choy, thinly chopped whites and roughly chopped greens (kept separate)

3 oz (85 g) trimmed and peeled young carrots, cut into matchsticks

3 cloves garlic, thinly sliced

3 cups (705 ml) water

3 tbsp (54 g) white miso

2 tsp (11 g) tamarind paste

2 tsp (3 g) dried shiitake powder

2 tsp (8 g) coconut sugar

11⁄2 tsp (8 ml) reduced-sodium tamari

1 tsp (5 ml) toasted sesame oil

Generous 1⁄2 tsp ground ginger or 2 tsp (4 g) grated fresh ginger root

Garnishes: Sliced scallions, sliced daikon radish, roasted sesame seeds, chopped dry roasted unsalted peanuts, crumbled roasted nori sheet, pan-fried or roasted cubes of tofu


Place the oil, white parts of bok choy, carrots and garlic in a large pot. Sauté on high heat until tender-crisp, stirring frequently, about 6 minutes. Set aside.

In a medium saucepan, bring the water to a boil. Once boiling, turn off the heat. Place the miso, tamarind, shiitake powder, sugar, tamari, sesame oil and ginger in a small bowl. Carefully remove 1⁄4 cup (60 ml) of boiling water. Whisk into the miso bowl, until thoroughly combined. Transfer this preparation into the hot water, then stir into the vegetable pot. Add the green parts of the bok choy and simmer just until wilted, about 2 minutes. Serve immediately with garnishes of choice.

With permission from Bold Flavored Vegan Cooking by Celine Steen, Page Street Publishing Co. 2017.