Japanese Vegan Miso Soup with Avocado Sashimi and Matcha Green Tea Pancakes

Allergens

Soy

Ingredients

• Miso Soup:
• 2 cups dashi (vegetarian)
• 1/4 cup white miso paste
• 2 cups sliced shiitake mushrooms
• 2 cups chopped bok choy
• 1/2 cup tofu, cubed
• 1/4 cup green onions, chopped Avocado Sashimi:
• 2 ripe avocados, peeled and sliced
• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 1 tbsp mirin
• 1 tbsp sesame oil Matcha Green Tea Pancakes:
• 1 cup all
• purpose flour
• 2 tbsp matcha green tea powder
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup almond milk
• 1 tbsp maple syrup
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract
• Vegetable oil for frying

Instructions

1. In a medium saucepan, heat the dashi over medium heat until steaming. Add the white miso paste and whisk to dissolve.
2. Add the shiitake mushrooms, bok choy, and cubed tofu to the saucepan, stirring to combine. Cook for 5 minutes or until vegetables are tender.
3. Remove from heat and stir in green onions before serving.
4. In a small bowl, whisk together soy sauce, rice vinegar, mirin, and sesame oil. Set aside.
5. Arrange avocado slices on a plate and drizzle with the dressing just before serving.
6. In a large bowl, whisk together flour, matcha green tea powder, baking powder, and salt.
7. In a separate bowl, combine almond milk, maple syrup, coconut oil, and vanilla extract. Pour wet ingredients into the dry ingredients, stirring until just combined.
8. Heat a non stick skillet over medium heat and add vegetable oil to lightly coat. Pour 1/4 cup of batter for each pancake and cook until bubbles appear on the surface. Flip and cook until golden brown. Repeat with remaining batter.

Chef’s Insight

The combination of rich flavors and textures creates a unique brunch experience that appeals to both vegans and non-vegans alike.

Notes

This recipe is suitable for vegan diets and can be easily adapted to gluten-free diets by using gluten-free flour.