vegan miso soup

<em>This Vegan Miso Soup is easy, cozy, and gut-healthy. Plus you only need 7 ingredients, 10 minutes, and one pot to make it! </em>

The Best Vegan Miso Soup

water

kombu (dried thick seaweed)

wakame (dried fine seaweed)

mushrooms of choice*

tofu,

4-5 tbsp white shiro miso paste

green onion,

First, prepare the seaweed. If you have time, allow the kombu to soak in your cooking water for as long as possible for maximum flavor. Soak your wakame in a separate cup of water for about 5 minutes or so, until soft.

Bring the kombu and cooking water to a boil in a medium pot. Add the mushrooms and allow to boil for an additional 2-3 minutes, then turn off the heat

Once the water stops boiling, add in the miso paste. Spoon a little bit of the broth into a soup ladle, then use chopsticks to dissolve the miso paste into the broth before adding to the rest of the soup. It’s important to add the miso paste gradually, otherwise you will end up with chunks of it in the broth.

Add your tofu and wakame to the pot, then stir gently. Divide the soup into bowls, garnish with green onion, then serve and enjoy.

I've just tried it, and it is perfect! Much better than the miso soup in regular Asian restaurants. Thank you both!

This is delicious! I didn't have the same mushrooms so I just used what I had and it still tasted great. Thank you for the recipe :^)

I’ve always been intimidated by miso soup, so I’m glad I found this recipe. It came out so good and I can’t wait to make it again .

Best miso recipe I've had so far. Too many other recipes call for a million different spices, sometimes simpler is better!

20-minute Miso Soup Recipe with leeks, shiitake mushrooms, wilted greens, and tofu makes for a fast and easy weeknight dinner. Full of flavor and nutrients it is highly nourishing while remaining light and lean. Vegan and GF adaptable.

Miso Soup with Shiitake Mushrooms and Greens 

leek

shiitake mushrooms, stems removed, sliced

olive or sesame oil

broth -veggie, dashi (see notes), or mushroom broth

sauce,

mirin

salt and pepper

Tofu (1 package extra-firm Silken Tofu –or make crispy tofu– see notes)

Garnishes: sliced scallions, furikake, toasted sesame Seeds, toasted Sesame Oil

Optional Additions: reconstituted wakame seaweed (1/2 cup chopped)

Slice the leek in half lengthwise, then slice white and light green parts into thin half-moons. Place in a strainer and rinse well.

Heat oil in a large pot over medium heat. Add the leeks and sliced shiitake mushrooms, discarding the stems (shiitake stems can give some people an allergic reaction, so I leave these out). Saute for 6-8 minutes until softened and fragrant.

Add the broth. If not using dashi broth, feel free to add a piece of kombu to the broth (which you will remove at the end). Add wakame if using. Bring to a simmer for 7-10 minutes.  Season with soy sauce and mirin.

While the soup is simmering, prep the tofu. Carefully cut open the silken tofu package using scissors, being mindful not to crush. Drain and very carefully place tofu block on a cutting board. Slice into ½ inch slices, then cubes. Divide the tofu cubes among 4 bowls. Sprinkle the tofu with scallions and sesame seeds and a drizzle of sesame oil.

Scoop out ½ cup warm broth and whisk with the miso paste in a small bowl until very smooth. Set aside.

Add the greens to the simmering soup, stirring 1 minute or so until just wilted. Turn heat off.

Pour in the miso mixture. It&#8217;s important here not to boil the miso paste or you will kill all the healthy fermented gut-healing bacteria.  Taste and add salt and pepper- you want this slightly salty to mitigate the salt-less tofu. Once happy with the flavor then serve.

Ladle the hot miso soup over the silken tofu. Serve immediately.

So yummy! Followed the recipe exactly except for the marin-couldn’t find it!

Trying this out tonight! I don’t have mushrooms and was wondering if ground beef would be ok?

Delicious! Light but nourishing, and very quick. Love it!

I love a brothy soup. I forgot to add the greens but it was still great and made a nice, light dinner.

Great use for miso paste (I have a ton of it, long story) and a heartier miso soup than is typically served.

Absolutely delicious. Thank you for your recipes!

Delicious! My body felt very nourished :)

Loved it! I stopped by the Asian market and picked up those ingredients I didn't have at home. I was able to find organic dashi broth packets, toasted sesame seeds, Japanese sea salt with seaweed, furikake, and fresh, firm tofu. I substituted scallions and garlic when I couldn't find any leeks and picked up some organic bok choy and komatsuna! I'll be making this again. 
Thanks for sharing; looking forwards to checking out your other recipes.

Mine came out very salty, like straight soy sauce.  Not sure where I went wrong, followed the recipe exactly, without the optional items :(

The flavours in this soup are well-balanced. Next time I will try it with dashi instead of vegetable broth. An excellent first course!

https://content.jwplatform.com/videos/R1W2EIMt.mp4

20-minute Miso Soup Recipe with leeks, shiitake mushrooms, wilted greens, and tofu makes for a fast and easy weeknight dinner. Full of flavor and nutrients it is highly nourishing while remaining light and lean. Vegan and GF adaptable.

20-Minute Miso Soup 

How to make delicious miso soup with ginger (suitable for vegetarians and vegans)

Delicious Homemade Miso Soup with Ginger (vegan) 味噌汁

500 milliliters (2 cups) cold water

Kombu dried kelp (6 grams)

shiitake mushrooms (4 grams)

(4½oz) Firm Tofu

(1 ounces) Shimeji Mushrooms (or mushrooms of your choice)

(1 ounces) Spring Onion

(2 inch piece / 2 tbsp) Fresh Ginger

tbsp Vegan Awase Miso Paste

tbsp White Sesame Seeds (optional)

In a pot, add 500ml (2 cups) cold water with 1-2 sheets of dried kelp kombu and 2 shiitake mushrooms.

Put a lid on and leave to soak for at least 30 minutes.

Once the kombu and shiitake have softened and released their flavour, remove them from the water and discard. (You can cut up the mushrooms and add them back to the soup later if you don't want to waste them.)

Vegetarian / Vegan Awase Dashi

Cut the spring onions into diagonal pieces and the tofu into cubes.

Peel the skin off of the ginger using a spoon (it works better than a peeler!) and then cut into fine slices.

Add the ginger, tofu, spring onion and mushroom to the dashi and turn on the heat to medium.

Bring to a boil and then turn off the heat.

Place 2 tbsp of miso paste onto a mesh spoon or ladel and let some of the dashi water in. Whisk the miso paste and water together before incorporating it into the rest of the soup.

Miso soup

A delicious, detoxing Miso Soup with just eight ingredients. Dashi stock adds authentic Japanese flavor, tofu adds healthy protein, and the miso, turmeric and ginger heal the body from the inside out.

Miso Soup with Turmeric and Ginger

four-inch-square pieces kombu ((approx))

white miso ((shiro miso))

tsp ginger ((finely grated))

turmeric

carrot ((grated))

oz firm tofu ((cut into ¼th inch cubes))

tsp rice wine vinegar (or apple cider vinegar)

scallions ((white and green parts finely chopped))

Steep the kombu in water for 15 minutes. Then place the saucepan over medium heat. Turn off as soon as the water comes to a boil.

Let the kombu and water stand in the saucepan for 15 more minutes. Then carefully lift out the kombu from the saucepan using a pair of tongs. This is the dashi.

Top 4 vegan miso soup recipes from across the web

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The Best Vegan Miso Soup

Miso Soup with Shiitake Mushrooms a...

Delicious Homemade Miso Soup with G...

Miso Soup with Turmeric and Ginger

Top 4 vegan miso soup recipes from across the web

The most viewed vegan miso soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Vegan Miso Soup

Miso Soup with Shiitake Mushrooms a...

Delicious Homemade Miso Soup with G...

Miso Soup with Turmeric and Ginger

The most viewed vegan miso soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine