Vegan Miso Soup

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!

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Ingredients

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Quantities

Vegan Dashi: 5 2-inch pieces dried Kombu seaweed 1 oz dried shiitake mushrooms 8 cups water 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

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Make dashi

To make dashi: add water, kombu and dried shiitake mushrooms to a large stock pot.

1

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Cook dashi

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.

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Whisk miso

In a small bowl, whisk together miso paste and ½ cup of warmed dashi and set aside.

3

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Add miso and veggies

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.

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Add miso and veggies

Add tofu and serve, or add tofu to each individual bowl and serve with the miso soup.

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Tips

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!