Veg Miso Recipe

Rehydrate aromatics

Place the dried kombu and dried shiitake mushrooms in a medium pot with 1 cup of water. Let soak for 20–30 minutes while you prepare other ingredients (this will create a flavorful dashi-like liquid).

Simmer base

After soaking, add the 6 cups of vegetable stock and the sliced ginger to the pot. Heat over medium until just below a simmer; do not boil vigorously (kombu becomes bitter if boiled). Simmer gently for 10 minutes to infuse flavor.

Remove solids & finish broth

Remove and discard the kombu. Remove the rehydrated shiitakes (reserve them to slice and add back later). Lower heat to very low. Ladle about 1/2 cup of warm broth into a small bowl and whisk in the white miso and optional red miso until fully dissolved to make a smooth slurry.

Temper miso into broth

Stir the miso slurry back into the pot over low heat. Heat gently—do not boil once miso is added to preserve its probiotics and delicate flavor. Keep the broth warm on the lowest setting.

In a small skillet over low heat, warm the sesame oil. Add the thinly sliced garlic and sauté just until fragrant and a light golden color (about 30–45 seconds). Do not brown. Add the garlic and any oil to the simmering broth.

Stir in the mirin and soy sauce to the broth. Taste and adjust seasoning: add the white pepper and more soy or a pinch of salt if needed.

Prepare vegetables: slice the reserved rehydrated shiitakes, julienne the carrot, shred the cabbage, slice the green onion whites thinly and reserve the greens for garnish.

If using noodles, cook soba or udon according to package instructions in a separate pot, drain, rinse under cold water, and portion into serving bowls.

Add the firmer vegetables first: increase the broth to a gentle simmer and add sliced shiitake, carrot, and cabbage. Simmer 3–4 minutes until they are tender-crisp.

Add tofu cubes and spinach (or bok choy leaves) and simmer another 1–2 minutes until greens are wilted and tofu is heated through. Taste the broth again and adjust seasonings if needed.

If serving with noodles, divide noodles among bowls first, then ladle hot broth and vegetable/tofu mixture over the noodles. If serving without noodles, ladle into soup bowls.

Divide the sliced green onion greens among bowls. Sprinkle each bowl with toasted sesame seeds and nori strips or furikake if using.

Optional: add a small drizzle (about 1 tsp) of chili oil or a pinch of shichimi togarashi for heat, a few cilantro leaves or mitsuba for herbaceous brightness, and serve with a lime wedge on the side to squeeze just before eating.

Serve immediately while warm. Leftover broth (without greens or tofu) can be refrigerated up to 3 days; reheat gently and re-add miso only after warming on low.