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vegan tofu wakame green onion miso soup in a bowl

Authentic Vegan Miso Soup


  • Author: Lisa Kitahara
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x

Description

Learn how to make Authentic Vegan Miso Soup with this quick and easy recipe. All you need is 5 ingredients, 15 minutes and 1 pot to make this healthy, light and nutrient packed soup.


Scale

Ingredients

Daikon Miso Soup

  • 2 cups water (500ml)
  • 1 tsp kombu dashi* (5g)
  • 2 tbsp miso paste (40g)
  • 1/4 daikon, chopped into match sticks (200g)
  • 1 scallion, sliced (10g)

Tofu Wakame (Seaweed) Miso Soup 

  • 1/2 tbsp dried sea weed/wakame (2g)
  • 1 cups water (500ml)
  • 1 1/4 tsp kombu dashi (5g)
  • 2.5 tbsp miso paste (50g)
  • 1/2 block soft tofu, cubed (80g)
  • 1 scallion, sliced (10g)

Spinach Miso Soup

  • 2 cups water (500ml)
  • 1 tsp kombu dashi (5g)
  • 2 tbsp miso paste (40g)
  • 2 cups spinach (50g)
  • 1 scallion, sliced (10g)

Instructions

Daikon Miso Soup:

  1. Add water and dashi to a medium pot over medium heat. Add the daikon and simmer until tender. Turn off the heat. Add miso paste to a small sieve over the pot and stir using a spoon until miso is dissolved. 
  2. Divide into two bowls and garnish with green onions. 

Tofu and Wakame Miso Soup:

  1. Rehydrate wakame in room temperature water for 5 minutes. Drain and squeeze any excess water out. Set aside. 
  2. Over medium heat, add water and dashi to a medium pot. Once the broth starts to simmer, turn heat to low. Add miso paste into sieve over the soup and dissolve miso paste. Add the tofu and wakame and stir. Keep on the stove until the soup and tofu is heated (be sure not to let it boil). 
  3. Divide into two bowls and garnish with green onions. 

Spinach Miso Soup:

  1. Bring a pot of water to a boil. Add in the spinach and cook for 20 seconds. Drain and rinse with cold water. Squeeze out any excess liquid (this should form a ball of spinach). Chop the ball of spinach into thirds. 
  2. Over medium heat, add water and dashi to a medium pot. Once the broth starts to simmer, turn heat to low. Add miso paste into sieve over the soup and dissolve miso paste.
  3. Add in the cooked spinach and let it heat for another minute.
  4. Serve and garnish with green onions. 

 


Notes

  • If you can’t find dashi granules, you can easily make dashi by soaking some dried kombu in water overnight. I like to use 2×2 inch piece of kombu + 2 cups water. Add the water and kombu to a pot and bring to a boil. Once boiling, remove the kombu and reduce the heat. Don’t over boil the kombu or the dashi will start to taste bitter.
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate based on the Daikon Miso Soup calculated on an online tool (Cronometer). 
  • Category: Soups & Stews
  • Method: Stovetop
  • Cuisine: vegan, gluten free, japanese

Nutrition

  • Serving Size: 1 serving
  • Calories: 57
  • Sugar: 4.8g
  • Sodium: 949mg
  • Fat: 1.3g
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 9.4g
  • Fiber: 2.6g
  • Protein: 2.8g
  • Cholesterol: 0

Keywords: miso soup, dashi, japanese soup