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Vegan Miso Soup With Kombu Dashi

5 from 5 votes
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 4
Author: Juri Austin
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!
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vegan miso soup in a saucepan.

Equipment

  • 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
 

  1. Preparation: Cut tofu into bite-sized pieces.
  2. Bring to a Boil: Put tofu, wakame, dashi powder, and water in a saucepan, and bring to a boil on medium heat.
  3. Simmer: Lower the heat and simmer for a couple of minutes or until tender.
  4. Add Miso Paste: Turn off the heat, add miso (use a miso measuring whisk if you have it), and stir gently until it dissolves.

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.
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Nutrition

Serving: 1servingCalories: 45kcalCarbohydrates: 3gProtein: 4g

This nutritional information is estimated and provided for general reference only.

Course: Soup
Cuisine: Japanese
Keyword: vegan miso soup

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