Vegan Miso Soup
This Vegan Miso Soup is just like you remember it, but made without fish-based dashi broth. Savory, light, and nourishing, this soup makes a perfect side for any meal of the day.
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Equipment
- small pot
- whisk
- fine mesh sieve
Ingredients
Miso Soup
- 4 cups vegetarian dashi recipe follows
- 1 teaspoon wakame seaweed
- 1/2 cup diced tofu pieces
- 1/4 cup sliced scallions
- 4 tablespoons miso
Easy Vegetarian Dashi
- 4 cups water
- 4 teaspoons Yondu Vegetable Umami Seasoning
Konbu & Shiitake Dashi
- 1-2 strips konbu
- 5-6 dried shiitake mushrooms
- 4 cups water
Instructions
(Option 1) Prepare Konbu & Shiitake Dashi
- In a pot, bring water to a boil.
- Add konbu and shiitake mushrooms to pot and take off heat.
- Allow ingredients to steep for at least 20 minutes.
- Fish out konbu and mushrooms and your dashi is done!
(Option 2) Prepare Easy Vegetarian Dashi
- Add water and Yondu to a pot and whisk until combined.
Making the Miso Soup
- Bring your vegan dashi to a simmer.
- Add wakame and tofu and simmer for about 5 minutes to heat tofu through and reconstitute the wakame.
- Stir in the scallions.
- Add in miso paste. To avoid chunks of miso in the soup, you can whisk the miso paste into the soup through a fine mesh sieve. Alternatively, you can whisk the miso with a few tablespoons of water first before adding it to the soup.
- Bring soup back up to a simmer and serve.
Video
Notes
Miso Paste: White (shiro) miso paste is a little milder and sweeter than red (aka) miso paste, which is fermented longer and is saltier and more assertive. I would recommend white miso if you are new to cooking with this ingredient.
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