Finnish Salmon Soup (Lohikeitto) - Vegan Version by @machsmirvegan

1h45

4 servings

🫘

400 g

Tofu

🥣

30 ml

Vegan mayonnaise

🍙

5

Nori sheet

🥣

15 ml

White miso paste

🥢

15 ml

Soy sauce

🧄

1 tsp

Garlic and onion powder

🌶️

2 g

Smoked paprika powder

🧃

6 tbsp

Beetroot juice

🥒

120 ml

Pickle brine

🫒

30 ml

Olive oil

🌿

30 g

Dill

🍋

30 ml

Lemon juice

🫗

60 ml

Oil

🧈

15 g

Margarine

🥔

600 g

Potatoes

🥬

3 stalks

Leek

🥕

500 g

Carrots

🍲

2 l

Vegetable broth

🥛

250 ml

Vegan cream

🍋

Lemon

🧂

6 g

Salt

⚫

1 g

Pepper

  1. Drain
    • firm tofu

    Drain the firm tofu and cut it into bite-sized cubes; make shallow cuts along the sides of each cube.

  2. Combine
    • vegan mayonnaise
    • white miso paste
    • Smoked paprika powder

    Combine vegan mayonnaise, white miso paste, soy sauce, garlic powder, onion powder, smoked paprika, beetroot juice, pickle brine, olive oil, and lemon juice in a mixing bowl.

  3. Refrigerate
    • firm tofu

    Coat the tofu with the marinade, pressing it into the cuts; refrigerate for 60 min.

  4. Peel
    • waxy potatoes
    • leeks
    • carrots

    Peel and dice the waxy potatoes; slice the leeks and carrots into bite-sized pieces.

  5. Heat
    • neutral cooking oil
    • vegan margarine

    Heat 1 tbsp neutral cooking oil in a large pot; melt the vegan margarine in the hot oil.

  6. Add
    • leeks
    • carrots

    Add the leeks and carrots to the pot; sauté until lightly browned, about 6 min.

  7. Add
    • waxy potatoes
    • vegetable broth

    Add the diced waxy potatoes and vegetable broth; bring the soup to a boil.

  8. Add
    • nori sheet
    • fresh dill
    • Potatoes

    Add 2 nori sheets and half the fresh dill; simmer until the potatoes are tender, about 18 min.

  9. Heat
    • firm tofu
    • neutral cooking oil

    Heat the remaining 1 tbsp neutral cooking oil in a frying pan; sear the marinated tofu over high heat until browned on several sides.

  10. Stir
    • vegan cooking cream
    • salt
    • Lemon juice

    Stir the vegan cooking cream into the soup; season with salt, black pepper, and additional lemon juice.

  11. Fold
    • firm tofu
    • fresh dill

    Fold the seared tofu into the soup; garnish each serving with the remaining fresh dill.

Finnish Salmon Soup (Lohikeitto) - Vegan Version by @machsmirvegan

1h45

4 servings

🫘

400 g

Tofu

🥣

30 ml

Vegan mayonnaise

🍙

5

Nori sheet

🥣

15 ml

White miso paste

🥢

15 ml

Soy sauce

🧄

1 tsp

Garlic and onion powder

🌶️

2 g

Smoked paprika powder

🧃

6 tbsp

Beetroot juice

🥒

120 ml

Pickle brine

🫒

30 ml

Olive oil

🌿

30 g

Dill

🍋

30 ml

Lemon juice

🫗

60 ml

Oil

🧈

15 g

Margarine

🥔

600 g

Potatoes

🥬

3 stalks

Leek

🥕

500 g

Carrots

🍲

2 l

Vegetable broth

🥛

250 ml

Vegan cream

🍋

Lemon

🧂

6 g

Salt

⚫

1 g

Pepper

Preparation Steps

  1. Step 1/11

    Drain the firm tofu and cut it into bite-sized cubes; make shallow cuts along the sides of each cube.

    🫘firm tofu
    🔪chef's knife
    🪵cutting board

  2. Step 2/11

    Combine vegan mayonnaise, white miso paste, soy sauce, garlic powder, onion powder, smoked paprika, beetroot juice, pickle brine, olive oil, and lemon juice in a mixing bowl.

    🥣vegan mayonnaise
    🥣white miso paste
    🥢soy sauce
    🧄garlic powder
    🧅onion powder
    🌶️smoked paprika
    🧃beetroot juice
    🥒pickle brine
    🫒olive oil
    🍋lemon juice
    🥣mixing bowl
    🥄measuring spoons
    🥛measuring jug

  3. Step 3/11

    Coat the tofu with the marinade, pressing it into the cuts; refrigerate for 60 min.

    🫘firm tofu
    🥣mixing bowl

  4. Step 4/11

    Peel and dice the waxy potatoes; slice the leeks and carrots into bite-sized pieces.

    🥔waxy potatoes
    🥬leeks
    🥕carrots
    🔪chef's knife
    🪵cutting board

  5. Step 5/11

    Heat 1 tbsp neutral cooking oil in a large pot; melt the vegan margarine in the hot oil.

    🫗neutral cooking oil
    🥛vegan margarine
    🥄measuring spoons
    🥄wooden spoon

  6. Step 6/11

    Add the leeks and carrots to the pot; sauté until lightly browned, about 6 min.

    🥬leeks
    🥕carrots
    🥄wooden spoon

  7. Step 7/11

    Add the diced waxy potatoes and vegetable broth; bring the soup to a boil.

    🥔waxy potatoes
    🍲vegetable broth
    🥄wooden spoon

  8. Step 8/11

    Add 2 nori sheets and half the fresh dill; simmer until the potatoes are tender, about 18 min.

    🍙nori sheet
    🌿fresh dill
    🥄wooden spoon

  9. Step 9/11

    Heat the remaining 1 tbsp neutral cooking oil in a frying pan; sear the marinated tofu over high heat until browned on several sides.

    🫘firm tofu
    🫗neutral cooking oil
    🥢tongs

  10. Step 10/11

    Stir the vegan cooking cream into the soup; season with salt, black pepper, and additional lemon juice.

    🥛vegan cooking cream
    🧂salt
    ⚫black pepper
    🍋lemon juice
    🥄wooden spoon
    🥄measuring spoons

  11. Step 11/11

    Fold the seared tofu into the soup; garnish each serving with the remaining fresh dill.

    🫘firm tofu
    🌿fresh dill
    🥄ladle

Composition

Ingredients

Types

Condiment, Seaweed, Seasoning, Oil, Fruit, Vegetables, Broth

Ingredients

Tofu, Vegan mayonnaise, Nori sheet, White miso paste, Soy sauce, Garlic and onion powder, Smoked paprika powder, Beetroot juice, Pickle brine, Olive oil, Dill, Lemon juice, Oil, Margarine, Potatoes, Leek, Carrots, Vegetable broth, Vegan cream, Lemon, Salt, Pepper

Notes

Tofu (one block, cubed and scored on the sides, used as salmon substitute), Vegan mayonnaise (for the marinade), Nori sheet (for the marinade, for the soup), White miso paste (optional, for the marinade), Soy sauce (for the marinade), Garlic and onion powder (heaped teaspoon, for the marinade), Smoked paprika powder (leveled teaspoon, for the marinade), Beetroot juice (optional, for color, water can be used instead, for the marinade), Pickle brine (cucumber water, for the marinade), Olive oil (for the marinade), Dill (for the marinade, amount not given, for the soup, half added with the broth and nori, the rest at the end), Lemon juice (a splash, for the marinade), Oil (for searing the tofu, amount not given, for the soup base), Margarine (buttery margarine, mentioned in voice-over, amount not given), Potatoes (waxy potatoes), Vegan cream (e.g. Oatly Cuisine), Lemon (amount not given), Salt (to taste), Pepper (to taste)

Allergens

Mustard, Soy, Gluten, Celery

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

489 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 57g, Fat: 23g, Fiber: 10g, Sugar: 11g, Saturated fat: 3.5g

Nutritional Information

Minerals

Potassium: 1050mg, Sodium: 1280mg, Iron: 4.1mg, Calcium: 145mg

Vitamins

Vitamin A: 1050µg RAE, Vitamin C: 34mg, Vitamin K: 115µg, Folate: 108µg

Preparation

Time Information

Preparation

1 hour 15 minutes

Cooking

30 minutes

Overall

1 hour 45 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, measuring spoons, measuring jug, wooden spoon, tongs, ladle

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Lunch, Dinner, Cold weather meal

Origin

Source

Platform

instagram

Original Creator

@machsmirvegan

Origin

Cuisine

Finnish, Nordic

Geographic

to inform

Various

Aspect

Texture

Creamy, Tender, Chunky, Crisp-edged

Flavors

Savory, Umami, Smoky, Tangy, Herbaceous, Briny

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 120 min at room temperature), fridge : 3 days (Cool completely before storing,Store in an airtight container,Reheat until steaming hot), freezer : 2 months (Freeze without fresh dill garnish when possible,Thaw overnight in the refrigerator,Cream texture may change slightly after thawing)