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A bowl of vegan miso soup.

Vegan Miso Soup (Plus a Guide on Vegan Umami)


  • Author: erin wysocarski
  • Total Time: 35 minutes
  • Yield: 2-3 servings
  • Diet: Vegan

Description

If you are looking for vegan umami, this miso soup will hit the spot! Made with seaweed, dried shiitake, miso, and soy sauce, this soup is the ultimate umami dish.


Ingredients

for the vegan dashi

  • 3X3 piece of kombu
  • 5 cups water
  • 5 dried shiitake caps

to finish the soup

  • 23 TB of miso (I like a light, sweet miso here)
  • 1 tsp soy sauce
  • 1 tsp toasted sesame oil

Instructions

making hot dashi (option 1)

  1. In a medium-sized saucepan, combine 5 cups of filtered water with the prepared kombu and shiitake mushrooms.
  2. Slowly bring the mixture to a gentle simmer over medium heat, taking care not to let it boil. If it starts boiling, lower the heat slightly.
  3. Periodically skim off any froth that forms on the surface using a skimmer.
  4. After simmering for 20 minutes, remove the kombu and shiitake. 

making cold dashi (option 2)

  1. In a container, mix 5 cups of filtered water with the kombu and shiitake mushrooms.
  2. Cover the container and let it sit in the refrigerator for 12 hours.
  3. Before using, remove the kombu and shiitake.

preparing the miso soup

  1. Pour the vegan dashi into bowls. If using the cold dashi, gently warm it up on the stovetop first.
  2. Season the soup with miso, soy sauce, and toasted sesame oil to taste.

Notes

Feel free to add any vegetables to the soup, Just cut them small and soften them up a bit.

Add tofu to the miso soup if you’d like a little extra protein and bulk.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Lunch, Dinner
  • Method: Simmered
  • Cuisine: Japanese

Keywords: vegan dashi, breakfast soup,