Description
This Vegan Miso Soup recipe is a comforting and flavorful Japanese-inspired dish that’s perfect for a light meal or appetizer. Made with a homemade kombu and shiitake mushroom dashi broth, enriched with white or yellow miso paste, tofu, fresh shiitake mushrooms, bok choy, and scallions, this soup is both nourishing and easy to prepare. It features umami notes from seaweed and mushrooms while being entirely plant-based, gluten-free, and low in fat.
Ingredients
Dashi Broth
- 5 pieces (2-inch each) dried kombu seaweed
- 1 oz dried shiitake mushrooms
- 9 cups water
Soup
- 1/3 cup (5-6 tablespoons) white or yellow miso paste
- 2 tablespoons low sodium soy sauce (or tamari)
- 1/2 cup thinly sliced scallions
- 1 1/2 cups fresh shiitake mushrooms, thinly sliced
- 3 cups bok choy greens, thinly sliced
- 1/4 to 1/2 teaspoon red pepper flakes (optional)
- 7 ounces (200g) medium, firm or silken tofu, diced
Instructions
- Prepare the Dashi Broth: In a large stock pot, combine 9 cups of water, 5 pieces of dried kombu seaweed, and 1 ounce of dried shiitake mushrooms. Heat the mixture to a gentle simmer. Once simmering, remove from heat, cover the pot, and let it sit for 30 minutes to allow the flavors to infuse. After 30 minutes, remove the kombu and dried mushrooms with a slotted spoon or strain the broth through a fine mesh sieve to obtain the clear dashi.
- Mix Miso Paste: Return the dashi broth to gentle simmering heat. In a small bowl, whisk together 1/3 cup of miso paste with 1/2 cup of the warmed dashi broth until smooth to create the miso mixture. Set this aside for later use.
- Cook Vegetables in Broth: Add the miso/broth mixture back into the pot with the dashi. Stir in 2 tablespoons of low sodium soy sauce, 1/2 cup thinly sliced scallions, 1 1/2 cups fresh shiitake mushrooms, 3 cups thinly sliced bok choy, and optional red pepper flakes. Cook over low heat, making sure the broth does not boil, for 5 to 10 minutes until the vegetables have softened.
- Add Tofu and Serve: Add the diced tofu to the soup and gently warm it through without boiling. You can either add the tofu to the pot and serve the soup immediately or ladle the soup into bowls first and then add tofu to each individual bowl before serving. Enjoy the soup hot.
Notes
- Do not boil the soup after adding miso paste to preserve its delicate flavors and probiotics.
- If you prefer a stronger umami flavor, let the dashi steep for up to 1 hour instead of 30 minutes.
- Use silken tofu for a softer texture or firm tofu for more bite.
- Red pepper flakes are optional and can be adjusted to taste for spiciness.
- This soup can be stored in the refrigerator for up to 3 days.
- Reheat gently without boiling to maintain the flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
