Miso Soup Recipe
A cozy, umami-packed miso soup made with vegan dashi (kombu + shiitake), white miso, tofu, and wakame. Light, soothing, and ready in 10 minutes.
Servings: 2
Equipment
- 1 small sieve
Ingredients
Vegan Dashi
- 2 cups water
- 3 small pieces of kombu (about 2 x3 inches in size for each piece)
- 1 dried shiitake mushroom
Other
- 4 tbsp scallions
- 3 ounces extra firm tofu
- 1.5 tsp wakame
- 2 tbsp + 1 tsp white miso paste
Instructions
- Make the dashi: In a medium bowl, add cold water, kombu, and the shiitake mushroom. Let everything soak for at least 30 minutes. (Or leave it in the fridge overnight. The longer it soaks, the more flavor that is infused).
- Simmer: Bring the mixture to a soft simmer. Right before the mixture starts bubbling, remove the kombu (otherwise the broth will get slimy and bitter). Continue simmering the shiitake mushroom and water for 5 minutes before removing from the heat.
- Add wakame: Once the heat is off, stir in wakame and let it rehydrate in the warm dashi.
- Mix the miso: Place your miso paste in a small fine-mesh sieve and dip it into the warm dashi. Use a spoon or chopsticks to gently press and stir the paste through the sieve until fully dissolved. This helps the miso blend smoothly without clumps.
- Add tofu and garnish: Gently stir in cubed tofu, and top with sliced scallions before serving.
Notes
Storage: Keep refrigerated for up to 3–4 days. If possible, store miso separately and add when reheating.
Reheating: Warm gently, never boil, to preserve flavor and probiotics.
Freezing: Remove tofu before freezing to prevent texture change.
Substitutions: Red or mixed miso can be used; adjust to taste.
Ingredient Tip: Measure wakame carefully — it expands much more than you think.
Nutrition
Calories: 66kcal | Carbohydrates: 7g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 716mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 152IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg
