Calling all miso soup lover! These raw vegan instant miso soup bombs are for all the miso soup lovers out there. It will change your life. I bet you’ve never heard of an instant miso soup bomb before, because I just named it, lol! So let me explain. It’s like a bath bomb but this one makes instant miso soup! Get it? To use one of these, all you have to do is just pour in hot water and mix. That’s it! You can enjoy a nice bowl of miso soup instantly anywhere! These miso bombs will travel well, and you can store it in the freezer for months. Best of all, it’s uber easy to make. Just make a bunch of them ahead of time and store it in the freezer. No thawing required as miso never really freezes. Perfect to take for lunches and snacks anywhere. You can also enjoy it anytime at home when you’re feeling lazy and don’t feel like bringing out the pot. But when you do, here is my super easy raw vegan spinach and corn miso soup recipe.
I’ve talked about the different types of miso in my raw vegan spinach and corn miso soup recipe so I’ll summarize it here.
There are different types of miso, red, white, barley, etc. Red miso is richer and deeper in flavor and has a darker, reddish brown color. White miso is milder in flavor and is a lighter yellow color. Barley miso uses fermented barley instead of koji, and has a fragrant aroma from the barley. Generally, northern Japan uses red miso for miso soups, and southern Japan uses white miso for miso soups. There is no right or wrong miso to use. It’s just a preference in flavor. I’m from Tokyo and I grew up with red miso and “awase miso” (a mix of both red and white), so I like using red miso or chick pea miso for a soy free option. Chick pea miso makes a mellower, milder, sweeter miso soup. I like them both, though chick pea miso is not necessarily traditional.
Now, let’s make some raw vegan instant miso soup bombs, shall we? Here’s what you’ll need:
- Miso (I have my homemade miso so I will be using mine for this.)
- Kelp powder (you can easily make it by blending kelp sheets in the blender or in the spice grinder until it becomes a fine powder then put it through a sieve)
- Ingredient variations: dried wakame, frozen corn, green onion, frozen spinach, ground or whole sesame seeds (*If using whole sesame seeds, you can roll it in them later like you would with chocolate truffles. Using toasted sesame seeds will give you better flavor than using the raw kind)
*Pick one, a couple, or several out of the above.
FYI, here’s the dried wakame I recommend using.
Once you have everything ready, mix in the kelp powder into miso.
When the miso is well mixed and the kelp powder is well incorporated, add in your choice of ingredients and knead it in.
Quarter the mixture and roll it out into balls.
Wrap each bomb in a piece of saran wrap. Twist the excess saran wrap, while making sure you are getting rid of as much air as possible. Then tie it into a knot. You can keep it a little loose if so it will be easier for you to take out later on. Done!
Put the bombs into a zip-lock bag or an air-tight container and store it in the freezer. It will keep for 3 month or even longer. To take this with you for lunch at work or school, just grab one from the freezer. Maybe carry it with you somewhere it doesn’t get smashed.
Whenever you are ready for a nice warm bowl of miso soup, just place a miso bomb in a bowl or a cup, and pour some warm (if you want to keep it raw, the temperature should be 115℉) or hot water in. Mix it gently to help the miso dissolve and allow the ingredients to reconstitute.
There you have it! A nice warm instant miso soup that was ready in minutes! Mmmm! Who doesn’t love a hot bowl of miso? Happy miso sipping!
- 3 Tablespoons miso
- ¼ teaspoon kelp powder
- *multiReplace" id="157" data-gr-id="157">Igredient choice - choose one, a couple, or multiple ingredients
- 2 teaspoons wakame
- 1 Tablespoon sliced green onion
- 1 Tablespoon multiReplace" id="153" data-gr-id="153">frozen corn
- 1 Tablespoon multiReplace" id="154" data-gr-id="154">frozen spinach
- 2 teaspoons whole or ground sesame seeds
- 1 cup of hot water when serving
- Mix in the kelp powder into the miso.
- When the miso is well mixed and the kelp powder is well incorporated, add in your choice of ingredients and knead it in.
- Quarter the mixture and roll out it into balls.
- Wrap each bomb in a piece of saran wrap. Twist the excess saran wrap, while making sure you are getting rid of as much air as possible. Then tie it into a knot. You can keep it a little loose if so it will be easier for you to take out later on. Done!
- Put the bombs into a zip-lock bag or an air-tight container and store it in the freezer. It will keep for 3 month or even longer.
- To serve, place a miso bomb in a bowl or a cup, and pour some warm (if you want to keep it raw, the temperature should be 115℉) or hot water in. Mix it gently to help the miso dissolve and allow the ingredients to reconstitute.
If you don't plan on taking it with you for lunch, you can put the whole miso mix into a freezer safe container instead of rolling it into balls and wrapping it in the saran wrap. Scoop out a quarter of the amount per serving when serving.
Keeps for 3 months in the freezer.
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