Miso soup can be vegan, but many restaurant versions are not. Traditional miso soup is often made with dashi that contains fish or bonito flakes. This vegan miso soup uses a kombu-and-shiitake dashi instead, making it completely plant-based.

What kind of miso is best for vegan miso soup?

Any miso you enjoy can work in vegan miso soup. White miso is mild and slightly sweet, yellow miso is balanced and versatile, and red miso has a deeper, more robust flavor. Because miso varies in saltiness and strength, start with a smaller amount and adjust to taste.

Can you make miso soup ahead of time or freeze it?

Yes, with a small adjustment. It’s best to make and store the dashi separately, then add the miso just before serving. The broth can be refrigerated for several days or frozen on its own. Reheat gently, then whisk in fresh miso and add tofu and wakame right before serving.

Easy Vegan Miso Soup | Olives for Dinner

Ingredients

For the vegan dashi

1 piece kombu (about 3X3 inches)
4 cups filtered water
4 dried shiitake caps

To finish the soup

1/2 tablespoon miso paste per cup of dashi (any variety you like)
Small pinch dried wakame, rehydrated in cold water for 3 minutes and drained
8 ounces soft or silken tofu, cubed (no need to heat)
1 scallion, thinly sliced

Optional add-ins

Fresh mushrooms (shiitake, oyster or enoki)
wilted spinach or other tender greens

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Instructions

Prep the kombu

Gently wipe the kombu with a damp cloth to clean it—do not rinse.

Make the dashi

Hot Dashi (Option 1)

Add the water, kombu, and dried shiitakes to a saucepan.
Heat gently over medium-low until the liquid is hot and fragrant, but do not let it boil.
Steep for about 20 minutes, then remove the kombu and shiitakes.
Slice the mushrooms and reserve if you’d like to add them to the soup.

Cold Dashi (Option 2)

Combine the water, kombu, and dried shiitakes in a container.
Cover and refrigerate for about 12 hours.
Remove the kombu and shiitakes before using, then warm the broth gently on the stovetop.

Instant Dashi (Option 3)

Dissolve vegan dashi powder into hot water according to the package instructions.

Add the miso

Remove the dashi from the heat.
Dissolve the miso in a ladle or fine-mesh strainer using some of the hot broth, then stir it back into the pot.
Do not boil after adding the miso.

Finish the Soup

Ladle the miso soup into bowls and add the rehydrated wakame, tofu, scallions, and any optional add-ins. Serve immediately.

Notes

Don’t boil the miso: Add it off the heat to keep the flavor balanced and aromatic.
Adjust miso to taste: Start with ½ tablespoon per cup of dashi and add more if you want a stronger flavor.
Store the broth separately: Kombu–shiitake dashi keeps for 3–4 days in the refrigerator. Reheat gently, then add miso fresh.
Rehydrate wakame just before serving: This keeps the texture tender, not overly soft.
Use the shiitakes: Slice the rehydrated mushrooms and add them to the soup, or save them for stir-fries or other brothy dishes.

Author: erin wysocarski
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Dinner, Lunch
Method: Simmered, Steeped
Cuisine: Japanese-inspired
Diet: Vegan