Whether you’re looking for a quick meal or just need some soul-soothing food, this vegan miso soup recipe is a quick fix. It’s perfect for those long days when you’ve got no time to spare for the kitchen. Packed with rich umami from a plant-based dashi stock and tender bites of tofu and wakame, this simple soup is as nourishing as it is satisfying. Pair it with a bowl of rice, and you can sit down to a comforting meal in minutes.
Is Miso Soup Vegan?
Miso soup can be vegan, but it depends on the ingredients used to make the dashi broth. While “dashi” just means “Japanese stock,” it’s most commonly made using dried fish, making it unsuitable for vegans and vegetarians. But making a traditional plant-based alternative is easy. Just Steep kombu (kelp) and dried shiitake mushrooms in water to create a vegetable stock that’s rich in umami, providing the same depth of flavor without any animal products.
Why This Recipe Works
- Using dried kombu (kelp) and dried shiitake mushrooms infuses the vegetarian broth with a deep umami flavor.
- Chickpea miso has a lower sodium content than regular white miso and a sweeter flavor thanks to a higher ratio of rice koji. This results in a flavorful broth that’s luxuriously creamy with a rich, nutty undertone.
- This recipe is made with the traditional combination of tofu, wakame (seaweed), and scallions, but feel free to add any combination of plant-based protein and vegetables you like.
Ingredients
- Kombu (Kelp) – Kombu is the cornerstone of traditional Japanese soup stock. It’s rich in amino acids, offering a mild briny flavor and a hefty dose of umami.
- Dried Shiitake Mushroom – Shiitake mushrooms are another powerhouse of umami, adding depth and a subtle earthiness to this vegan dashi broth. If you can’t find dried shiitakes, other flavorful dried mushrooms, such as porcini or maitake mushrooms, will work.
- Wakame – Dry wakame rehydrates into tender, silky sheets of seaweed that complement the soup’s texture. Fresh vegetables such as spinach or kale can be substituted if you prefer.
- Tofu – While any type of tofu will work for this recipe, I like soft or silken tofu because its mild flavor and smooth custardy texture go beautifully with the nutty chickpea miso. To make this soy-free, replace the tofu with chickpea tofu or boiled potatoes.
- Organic Chickpea Miso – Our chickpea miso offers a sweeter, nuttier flavor and lower sodium content than other types of miso. If you use any other type, such as red or white miso paste, I recommend reducing the amount to 3 tablespoons.
- Green onions – Add a pop of color and fresh aroma that cuts through the briny richness of this creamy miso soup. They’re a classic topping, but you can substitute any aromatic greens like chives, parsley, or cilantro.
How To Make Vegan Miso Soup
Prepare the vegetarian Japanese stock by adding dried shiitake mushrooms, kombu, and water in a container with a lid and let the mixture infuse overnight in the refrigerator. This slow steeping process extracts amino acids and nucleic acids—naturally occurring compounds that create umami—ensuring a clean, rich vegetable broth. If you are in a rush, you can reduce the steeping time to 20 minutes by using hot water.
When you’re ready to make the soup, remove the shiitake mushrooms, squeezing out any excess water to maximize flavor. Pour the kombu and dashi into a pot, leaving behind any sediment, and bring it to a boil.
While the broth heats, rehydrate the dry wakame by soaking it in water for a few minutes. Prepare the tofu by cutting it into cubes and chopping the green onions.
Once the broth begins to boil, remove the kombu. Skim off any foam that forms on the surface, and add the tofu, allowing it to heat through gently.
Dissolve the chickpea miso in a separate bowl by mixing it with a ladleful of warm broth. This step prevents clumps and ensures the paste integrates smoothly into the soup. Reduce the heat to low and pour the mixture into the pot.
Finish this easy traditional miso soup by adding the drained and squeezed wakame and the chopped green onions. These ingredients overcook easily, so ladle the soup into bowls immediately and serve.
Ingredients
- 3 cups water
- 6 grams dried shiitake mushroom 1 large mushroom
- 8 grams kombu 4”x2” piece
- 2 teaspoons dry wakame
- 170 grams tofu cut into 1/2” cubes
- 1 scallion chopped
- 4 tablespoons ORGANIC MISO CHICKPEA
Instructions
- Add3 cups water, 6 grams dried shiitake mushroom, and8 grams kombuto a container with a lid and let the mixture infuse overnight in the fridge to make the vegan dashi stock.
- When you’re ready to make the miso soup, remove the shiitake from the liquid and squeeze out any excess water. Transfer the kombu and vegan dashi to a pot, pour the liquid carefully, and leave the last bit of stock and any sediment in the container. Bring the mixture to a boil.
- While you’re waiting, add 2 teaspoons dry wakame to a bowl and cover with a generous amount of water to rehydrate (this should take about 5 minutes). You’ll also want to cube 170 grams tofu and chop 1 scallion.
- When the vegetarian dashi has come to a boil, remove the konbu. If any foam has accumulated on the surface of your soup, skim it off.
- Add 170 grams tofu and cook until the tofu has warmed through (2 minutes).
- Add 4 tablespoons ORGANIC MISO CHICKPEA to a small bowl and pour over a ladleful of broth. Use a spatula or whisk to dissolve the chickpea miso.
- Turn down the heat to low so the soup does not boil. Pour the dissolved chickpea miso mixture back into the soup and gently stir to combine.
- Drain and squeeze excess water from the wakame and add it to the vegan miso soup along with the scallions. Serve immediately.
