This homemade Vegan Miso Soup is made with a flavorful, from scratch dashi broth and is packed with green onion, boy choy, shiitake mushrooms and tofu. It's flavorful, comforting and surprisingly easy to make!
- 5 2-inch pieces dried Kombu seaweed
- 1 oz dried shiitake mushrooms
- 8 cups water
Vegan Miso Soup:
- Dashi broth (from above)
- 1/3 cup (5-6 tablespoons) white or yellow miso paste
- 1/4 cup low sodium soy sauce (or tamari)
- 1/2 cup thinly sliced scallions
- 1 1/2 cup fresh shiitake mushrooms, thinly sliced
- 3 cups bok choy greens, thinly sliced
- 1/4-1/2 teaspoon red pepper flakes (optional)
- 7 ounces (200g) medium, firm or silken tofu, diced
- To make dashi, add water, kombu and dried shiitake mushrooms to a large stock pot. Heat to a gentle simmer, then remove from heat, cover and let sit for 30 minutes. After 30 minutes, remove the kombu and dried mushrooms with a slotted spoon (or strain the broth through a fine mesh sieve).
- Bring the dashi to a gentle simmer. In a small bowl, whisk together miso paste and 1/2 cup of warmed dashi and set aside.
- Add the miso/broth mixture, soy sauce, green onion, mushrooms and bok choy to dashi and let cook over low (don't boil) for 5-10 minutes, until the vegetables soften.
- Add tofu and serve, or add tofu to each individual bowl and serve with the miso soup.
Miso paste: You can use any kind of miso for miso soup, including red, yellow or white miso. We used yellow miso in our version. Generally, the darker the miso is, the saltier and more intense the flavor of the finished soup will be.
Tofu: Medium firmness works well for miso soup, but you can also use firmer or even silken tofu.
Choice of mushrooms: We opted for shiitake, but you could also use other varieties of wild mushrooms, including enoki, beech or oyster mushrooms.
Don't boil the broth after you've added the miso paste: Miso will start to lose its flavor if boiled, so heat gently for best flavor.
Don't overcook the dashi: If you let the dashi cook at high heat for too long, the kombu will over-infuse and may taste bitter. It's best to slowly steep the kombu at low heat, which is why we cover and remove from heat.
Storage: Let the soup cool completely, then transfer to airtight container and refrigerate for up to 4 days, but best within 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Japanese
- Serving Size: 1 Bowl
- Calories: 118
- Sugar: 1.8 g
- Sodium: 372.3 mg
- Fat: 4.6 g
- Carbohydrates: 10.1 g
- Fiber: 2.5 g
- Protein: 10.2 g
Keywords: vegan miso soup