Vegan Miso Soup without Bonito Flakes
Umami packed vegan miso soup recipe that's made without bonito flakes! You now can have restaurant-style miso soup at home, vegan style!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 large servings 1x
- Category: Soup
- Method: Boil
- Cuisine: Japanese
- Diet: Vegan
- 6 cups of water
- 2 to 3 pieces of Kombu/Dried Kelp
- 8 pieces of dried shiitake mushroom
- 2 tablespoons white miso
- 1 tablespoon Yondu (or 1 tablespoon low-sodium soy sauce)
- 1/2 cup cubed soft tofu
- 2 tablespoons seaweed/wakeme
- 1 green onion, finely sliced (for garnish)
- In a medium-size bowl, add seaweed/wakeme and cold water. Let the seaweed/wakeme rehydrate for about 5 minutes.
- Once rehydrated, rinse under cold water and squeeze out the water. Cut the seaweed/wakeme into small pieces and set aside.
- Bring 6 cups of water, kombu/dried kelp, and shiitake mushroom to a boil.
- Once it comes to a boil, lower the heat to a simmer. Continue to simmer for 10 minutes.
- Meanwhile, prepare your tofu and green onion.
- Turn off the heat and fish out the kombu and shiitake mushrooms out of the broth.
- Add the tofu and seaweed to the soup.
- By using a small-size fine metal mesh strainer, dissolve the miso paste into the broth.
- Add Yondu to season the soup.
- Serve the soup with green onion.
- If you can't find Yondu, use low-sodium soy sauce to season the soup.
- If you don't like the raw green onion flavor, you can place sliced green onion in ice water for a couple of minutes to get rid of the rawness.
Keywords: vegan miso soup without bonito flakes, vegan miso soup, miso soup