Vegan Miso Soup
A comforting and savory Japanese soup made with a simple dashi broth, rehydrated wakame, and soft tofu. This light and flavorful soup is quick to prepare and perfect as an appetizer or a light meal.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 94 kcal
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,000 mlwater
- 10 gkombu
- 4 pcsdried shiitake mushroom
- 5 gwakame, dried
- 4 tbspmiso paste, white or yellow
- 200 gtofu, silken or firm, diced
garnish
- 2 pcsgreen onion, thinly sliced
Equipment
ladle · pot · cutting board · knife · small bowl
The method
Step by step
- 1
Add water, kombu, and dried shiitake mushrooms to a medium pot.
- 2
Bring the mixture to a gentle simmer over medium heat, but do not boil.
About 5 min
Cook’s note: Boiling kombu can make the dashi bitter.
- 3
Remove the kombu from the pot once it has softened, usually after about 5 minutes of simmering.
- 4
Continue to simmer the broth with the shiitake mushrooms for another 5-10 minutes to deepen the flavor.
About 10 min
- 5
While the broth simmers, place the dried wakame in a small bowl and cover with warm water for 5 minutes to rehydrate.
About 5 min
- 6
Once rehydrated, drain the wakame and gently squeeze out any excess water.
- 7
Remove the shiitake mushrooms from the broth; you can slice them and add them back to the soup later if desired.
- 8
Ladle a small amount of warm broth into a separate bowl and dissolve the miso paste thoroughly.
About 1 min
Cook’s note: Dissolving miso separately prevents clumps in the soup.
- 9
Reduce the heat to low, then pour the dissolved miso paste back into the pot of broth.
Cook’s note: Do not boil the soup after adding miso, as it can diminish its flavor and beneficial probiotics.
- 10
Add the rehydrated wakame and diced tofu to the pot and gently heat through for 1-2 minutes.
About 2 min
- 11
Serve the vegan miso soup immediately, garnished with sliced green onion.
Per serving
Nutrition
- Calories
- 93.7kcal
- Protein
- 6.9g
- Carbs
- 9.7g
- Fat
- 3.6g
- Fibre
- 1.9g
- Sugar
- 1.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover miso soup in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, being careful not to boil the soup.
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