Miso Soup Vegan Option Recipe

Prepare kombu and shiitake

Wipe kombu gently with a damp cloth to remove grit (do not rinse vigorously). Place 6 cups water in a medium saucepan, add kombu and dried shiitake mushrooms. Let soak at room temperature for 20–30 minutes (or up to 1 hour) to extract flavor — this step can be skipped for a quick version but improves umami.

Heat and remove kombu

After soaking, slowly bring the pot to just under a simmer over medium heat. Just before small bubbles appear (around 175–185°F / 80–85°C), remove kombu with tongs so the broth doesn't become slimy or bitter. Continue to bring to a simmer.

Simmer with shiitake

Let the shiitake simmer gently for 5–8 minutes to deepen the broth's flavor. If you want a stronger mushroom umami, simmer up to 15 minutes.

Optional: add bonito or extra shiitake

For non-vegan versions you would add a handful of bonito flakes, simmer 1 minute, then strain. For the vegan option, skip bonito and if desired add an extra dried shiitake or a small piece of kombu during simmering for more depth.

Strain broth

Remove the mushrooms and strain the broth through a fine-mesh sieve into a clean pot or bowl. Reserve the rehydrated shiitake for slicing into the soup (optional). Return the strained broth to the saucepan and keep warm over low heat — do not boil vigorously after miso is added.

Dissolve miso

Ladle about 1/2 cup of the warm (not boiling) dashi into a small bowl. Add the white miso (and red miso if using) and whisk or stir until completely smooth. This prevents lumps and preserves probiotics in the miso.

Combine miso with broth

Turn heat to very low. Slowly whisk the dissolved miso back into the warm broth. Keep the pot below a simmer — miso should not boil. Taste and adjust seasoning: add tamari for saltiness and mirin for sweetness if desired.

Prepare wakame and tofu

Soak the dried wakame in cold water for 5 minutes, then drain and squeeze out excess water. Cut or crumble the rehydrated wakame into bite-sized pieces. Cube the tofu into 1/2-inch pieces and pat gently to remove excess moisture.

Warm add-ins

With the miso combined and the broth warm (still not boiling), add the tofu cubes, rehydrated sliced shiitake (if reserved), wakame, and any mushrooms (enoki or sliced shiitake). Heat gently for 1–2 minutes until warmed through. Do not boil.

Finish and serve

Turn off the heat. Taste once more and adjust seasoning. Ladle soup into bowls and garnish with sliced green onions, a drizzle of sesame oil if using, and a sprinkle of sesame seeds. Serve immediately.