Vegan Miso Soup With Kombu Dashi
Try this quick and easy Vegan Miso Soup recipe! It’s a delicious plant-based soup, perfect for anyone looking for a nutritious and simple vegan meal at home!
Looking for miso soup recipes? Try my Tofu Miso Soup, Mushroom Miso Soup, or Daikon Miso Soup!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Vegan Miso Soup:
How To Make Vegan Miso Soup: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Place dried wakame seaweed and tofu in a saucepan.
Step 2
Add dashi powder and water, then bring to a boil.
Step 3
Lower the heat and simmer.
Step 4
Turn off the heat and stir in the miso paste.
Add chopped scallions (optional) and serve hot for the best flavor! Enjoy this delicious vegan miso soup!
Miso Soup Ingredient Variations
Miso soup isn’t just about tofu and scallions; it’s a canvas of endless possibilities, keeping everyday meals exciting. Here are some other ingredients to add to your miso soup:
Your Questions Answered
Miso soup is made from three basic components: Miso paste, dashi (soup stock), and Ingredients of your choice. The most common ingredients are tofu, scallions, and wakame seaweed.
No. Traditional miso soup is not vegan-friendly as dashi broth is made of fish, but you can make it vegan easily with plant-based dashi.
It’s made of dried shiitake mushrooms and kombu seaweed.
Miso soup is a daily staple in Japan. It depends on the family, but I make it almost every day, and we eat it a couple of times a day.
Dive Deeper into Miso Soup!
To learn more about miso soup, you can explore these articles:
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Vegan Miso Soup With Kombu Dashi
Print Pin SaveEquipment
- Saucepan 18cm (7 inches)
- Miso measuring whisk
Ingredients
- 1 block Tofu
- 1 Tbsp Dried Wakame Seaweed
- 1½ tsp Kombu Dashi Powder,
- 3 cup Water
- 2 Tbsp Miso Paste
Instructions
- Preparation: Cut tofu into bite-sized pieces.
- Bring to a Boil: Put tofu, wakame, dashi powder, and water in a saucepan, and bring to a boil on medium heat.
- Simmer: Lower the heat and simmer for a couple of minutes or until tender.
- Add Miso Paste: Turn off the heat, add miso (use a miso measuring whisk if you have it), and stir gently until it dissolves.
Video
Notes
- Storage: Transfer the soup to a glass jar and store it in the fridge for 3 days.
- Always add miso paste after turning off the heat. Boiling miso will diminish its excellent miso flavor.
- When adding miso paste to your soup, stir gently to avoid breaking the tofu.
- If the soup is too light, add more miso paste to enhance the flavor.
