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.
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.
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.