Vegan Miso Soup
This comforting vegan miso soup features a savory dashi broth made from kombu and shiitake mushrooms, brimming with tender tofu and fresh scallions. It's a light yet satisfying dish, perfect as an appetizer or a warm meal on its own. The umami-rich flavors are balanced and deeply nourishing.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Easy
Allergen information: may contain soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
dashi
- 10 gkombu, dried, about 10x10 cm piece
- 3 pcsdried shiitake mushroom, rehydrated
- 1,000 mlwater
Ingredients
- 300 gfirm tofu, drained and cubed
- 4 tbspwhite miso paste
garnish
- 2 pcsscallion, thinly sliced
Equipment
ladle · pot · knife · cutting board · whisk
The method
Step by step
- 1
Combine the kombu, dried shiitake mushrooms, and water in a medium pot. Let it sit for 15 minutes to allow the kombu and mushrooms to infuse the water.
About 15 min
Cook’s note: Soaking helps extract more umami from the ingredients.
- 2
Place the pot over medium heat and bring the liquid just to a simmer. Remove the kombu before the water boils to prevent bitterness.
About 5 min
Cook’s note: Watch carefully to avoid boiling; it can make the kombu slimy.
- 3
Continue to simmer the dashi for another 10 minutes, then remove the rehydrated shiitake mushrooms. You can slice the mushrooms and add them back to the soup later if desired.
About 10 min
Cook’s note: The rehydrated shiitake mushrooms are delicious and can be added back for extra texture and flavor.
- 4
Reduce the heat to low. In a small bowl, scoop a ladleful of the warm dashi and whisk it with the white miso paste until smooth. This tempering prevents the miso from clumping.
About 2 min
Cook’s note: Never boil miso paste directly in the pot, as it can destroy its delicate flavor and beneficial probiotics.
- 5
Pour the tempered miso mixture back into the pot of dashi and stir gently to combine. Do not bring the soup to a boil after adding the miso.
About 1 min
- 6
Add the cubed firm tofu to the soup and heat through for 2-3 minutes.
About 3 min
- 7
Ladle the hot miso soup into individual bowls and garnish with freshly sliced scallions before serving.
Keep it good
Store leftover miso soup in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, being careful not to boil the soup once the miso has been added.