Vegan Miso Soup

[{"selector":"#anim-e8fa11f9-5350-43a8-9112-f2a89f586b98","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] 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! Yellow Dots Green Leaf Shape Yellow Leaf

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Make dashi

Off-white Section Separator Rounded Banner With Dots To make dashi: add water, kombu and dried shiitake mushrooms to a large stock pot. 1

Cook dashi

Off-white Section Separator Rounded Banner With Dots 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. 2

Whisk miso

Off-white Section Separator Rounded Banner With Dots In a small bowl, whisk together miso paste and ½ cup of warmed dashi and set aside. 3

Add miso and veggies

Off-white Section Separator Rounded Banner With Dots 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. 4

Add miso and veggies

Off-white Section Separator Rounded Banner With Dots Add tofu and serve, or add tofu to each individual bowl and serve with the miso soup. 5

– 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.

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Enjoy!

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Vegan Miso Soup

Make dashi

Cook dashi

Whisk miso

Add miso and veggies

Add miso and veggies

Enjoy!

Get the full recipe!