These raw vegan instant miso soup bombs are a game changer for all the miso soup lovers in the world. These flavorful balls are packed with all your favorite miso soup flavors. All you'll have to do is add some boiling water and you've got a steaming hot bowl of miso soup! Plus, they store well in the freezer, you can bring them with you anywhere, and they are incredibly easy to make.
Raw Instant Miso Soup Bombs [Vegan, Gluten-Free]
- 3 tablespoons gluten-free miso
- 1/4 teaspoon kelp powder
- 2 teaspoons wakame
- 1 tablespoon sliced green onion
- 1 tablespoon frozen corn
- 1 tablespoon 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 it 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.
- Put the bombs into a sealable plastic bag or an air-tight container and store them in the freezer. They will keep for 3 months or even longer.
- To serve them, 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.
To make kelp powder, blend dried kelp in a blender until it becomes a fine powder and sift through a seive. Store in an air-tight container. Choose one, a couple, or multiple ingredients when making your miso balls. 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.