So finally, December is past and January started. I hope you al have had a good Christmas and new year! Personally I couldn’t wait for the routines of normal weekdays to start again. Not so much because I don’t like holiday’s but because I like the feeling of being “on it” with both food and sports. Do you feel the same? Maybe you also have the feeling, just like me, of bringing in new routines in your life, or just taking back the old ones you had? Maybe this soup is the kick in the right direction? This is vegan miso soup my way; without the bonito-flakes and the tofu that normally is to be found in the soup. The bonito flakes (made of tuna) are traditionally included in the dashi broth to give the savory umami taste (one of the five basic tastes together with sweetness, sourness, bitterness and saltiness). Since I wanted to make this soup vegan, I had to exclude that. Instead, I added some dried mushrooms and of course the Kombu, an edible …