Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Vegan Miso Soup

9 INGREDIENTS • 7 STEPS • 8HRS 20MINS

Vegan Miso Soup

Recipe
4.0
1 rating
With perfect little bites of tofu, mushroom, and seaweed in every mouthful, you'll love this warm and comforting savory dish which is eaten almost daily in Japan.
Love This Recipe?
Add to plan
logo
Vegan Miso Soup
Save
author_avatar
K33 Kitchen
Hello, name is Kee! I create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater.
https://www.k33kitchen.com/
With perfect little bites of tofu, mushroom, and seaweed in every mouthful, you'll love this warm and comforting savory dish which is eaten almost daily in Japan.
8HRS 20MINS
Total Time
$4.05
Cost Per Serving
Ingredients
Servings
2
us / metric
Dashi
Water
3 cups
Water
Kombu
4 tsp
Kombu
cut into strips 4-5 cm in length
Soup
Dried Sea Kelp
1 Tbsp
Dried Sea Kelp
Silken Tofu
3.5 oz
Silken Tofu
finely diced into 1-cm cubes
Spring Onion
1
Spring Onion, finely sliced
top part
Dark Shimeji Mushroom
1 handful
Dark Shimeji Mushroom, trimmed
about 70-100g
Nutrition Per Serving
VIEW ALL
Calories
90
Fat
2.2 g
Protein
5.4 g
Carbs
12.4 g
Love This Recipe?
Add to plan
logo
Vegan Miso Soup
Save
author_avatar
K33 Kitchen
Hello, name is Kee! I create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater.
https://www.k33kitchen.com/

Author's Notes

If you’re making kombu during the summer or you live in a hot region (over 25 degrees C or 77 degrees F), you should keep your cold brew in the refrigerator as kombu can get slimy very quickly in hot temperatures.
Cooking InstructionsHide images
step 1
Soak the Kombu (4 tsp) and Dried Shiitake Mushrooms (5 tsp) in Water (3 cups) in a large container overnight (8 hours) or, for the best result 24 hours.
step 1 Soak the Kombu (4 tsp) and Dried Shiitake Mushrooms (5 tsp) in Water (3 cups) in a large container overnight (8 hours) or, for the best result 24 hours.
step 2
Before you start to prepare your miso soup, strain the dashi through a cheesecloth or fine mesh.
step 3
Pour the dashi into a saucepan and cook on high heat until it starts to boil, then turn the heat down to medium-low.
step 4
Add the Dark Shimeji Mushroom (1 handful), Dried Sea Kelp (1 Tbsp), and Silken Tofu (3.5 oz). Cover the lid and let it all simmer for 5 minutes.
step 4 Add the Dark Shimeji Mushroom (1 handful), Dried Sea Kelp (1 Tbsp), and Silken Tofu (3.5 oz). Cover the lid and let it all simmer for 5 minutes.
step 5
Put the Miso Paste (2 Tbsp) into a small bowl, along with a couple of tablespoons of hot dashi from the saucepan. Mix well until the paste has fully dissolved.
step 5 Put the Miso Paste (2 Tbsp) into a small bowl, along with a couple of tablespoons of hot dashi from the saucepan. Mix well until the paste has fully dissolved.
step 6
Once combined, pour the miso mixture back into the saucepan, keeping the heat low, and stir gently – the soup should now be on the verge of boiling.
step 7
Add the Spring Onion (1) and simmer for 1 minute before serving. Taste before you serve, if it’s not salty enough you can always add a dash of Light Soy Sauce (to taste) at the end.
step 7 Add the Spring Onion (1) and simmer for 1 minute before serving. Taste before you serve, if it’s not salty enough you can always add a dash of Light Soy Sauce (to taste) at the end.
Tags
Appetizers
Dairy-Free
Comfort Food
Lunch
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegan
Vegetarian
Japanese
Tofu & Tempeh
Vegetables
Soups & Stews
0 Saved
top