Super Simple Vegan Miso Soup
This Super Simple Vegan Miso Soup is only 8 ingredients and is ready to go in 30 minutes! It's got all the deep umami flavors we know and love from traditional miso soup, but is completely vegan. This is more traditionally a side dish, but in my house we also love it on its own as a light lunch! *Note that From Start to Finish is an estimate that includes time to prepare your ingredients and complete the recipe directions.
Ingredients
- 6 cups vegetable broth
- 3 pieces dried kombu
- ⅔ cup shiitake mushrooms - sliced
- 4 tablespoon red miso paste*
- 3 stalks green onion - chopped
- 1.5 tablespoon dried wakame seaweed
- ½ block silken tofu - diced
- 1 tablespoon Tamari
Instructions
- Add vegetable broth and kombu to a medium pot on the stovetop. Bring to a simmer, and allow to simmer for 10 minutes.
- Add your shiitake mushrooms and continue to simmer another 3-5 minutes.
- Using kitchen tongs, remove the kombu from your broth. Discard the kombu.
- Transfer a large ladle worth of the broth to a separate small bowl (avoiding the mushrooms if possible). Add the miso paste to the bowl and whisk quickly with a fork to combine, breaking up all of the chunks of miso so that the mixture is smooth. Pour this mixture back into the soup.
- Add green onions, wakame seaweed, tofu, and tamari to soup. Stir to combine. Simmer 2-3 minutes, or until it is heated to your liking, and serve!
Notes
*Red miso paste: if you only have white miso paste available to you, you can use white miso paste in a pinch. However, white miso paste has a more mild flavor and I recommend subbing in 5 tablespoon of it (instead of the 4 tablespoon the recipe calls for)
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