Homemade vegan miso soup is such a comforting dish, and it’s surprisingly easy to make! It’s also naturally gluten free and made with homemade vegan dashi broth.
Vegan Dashi Broth:
- 5 2-inch pieces dried Kombu seaweed
- 1 oz dried shiitake mushrooms
- 8 cups water
- 6 cups dashi
- 1/3 cup (5–6 tbsp) white or yellow miso paste
- 1/4 cup low sodium tamari (or soy sauce if not gluten free)
- 1/2 cup thinly sliced scallions, divided
- 1 1/2 cup fresh shiitake mushrooms, thinly sliced
- 3 cups bok choy, sliced
- 1/4–1/2 tsp red pepper flakes (optional)
- 7 oz of medium to firm tofu, diced
- Make dashi broth by combining kombu, dried mushrooms, and water in a stock pot. Heat water to a gentle simmer, then remove from heat, cover with a lid and let sit for 30 minutes.
- Drain broth into a separate pot, removing all kombu and mushroom sediment with a fine mesh sieve.
- In a small bowl or pot, whisk together miso paste and 1/2 cup of warmed dashi broth. Set aside.
- Add 5 1/2 cups of dashi to pot over medium heat. Once the broth starts to simmer, reduce heat slightly and stir in tamari, green onion, mushrooms and bok choy and cook for 10-15 minutes.
- Remove soup from heat and stir in miso/broth mixture and (optional) red pepper flakes.
- Add tofu to a soup bowl and ladle broth over top. Enjoy hot with more fresh scallions.
Keywords: vegan miso soup