Is all miso soup vegan?

No. Traditional miso soup is made with dashi containing bonito flakes (dried fish). This recipe uses a vegan dashi made from kombu and dried shiitake mushrooms for a 100% plant-based version.

What type of miso should I use?

I like using white (shiro) miso. It is mild and slightly sweet, making it a great everyday choice. You can use yellow miso or red miso, but they are stronger and saltier.

When should I add the miso paste to the soup?

Always add miso off heat. Dissolve it in a strainer or small bowl of hot broth, then return it to the pot. Avoid boiling after adding miso to preserve its flavor and beneficial probiotics and enzymes.

Why is my dashi or miso soup bitter or slimy?

This usually happens if kombu is boiled too long or at too high a temperature. Keep the heat gentle and remove kombu after about 10 minutes of simmering.

What kind of tofu should I use?

Soft or silken tofu is traditionally used for miso soup as its delicate texture breaks apart easily in the broth. Medium tofu will hold its shape better if you prefer firmer cubes.

Vegan Miso Soup with Kombu & Shiitake Dashi (No Bonito Flakes)

Name: Vegan Miso Soup with Kombu & Shiitake Dashi (No Bonito Flakes)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 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)

Vegan Miso Soup with Kombu & Shiitake Dashi (No Bonito Flakes)

vegan miso soup with green onion garnish

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This vegan miso soup uses kombu and shiitake dashi for rich, umami flavor - no bonito flakes needed. Easy, authentic, and ready in 15 minutes.

Author: George
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 large servings 1x
Category: Soup
Method: Stovetop
Cuisine: Japanese
Diet: Vegan

Ingredients

Scale

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)

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Instructions

Rehydrate wakame
Add dried wakame to a bowl of cold water. Soak about 5 minutes, then rinse, squeeze out excess water, and cut into small pieces. Set aside.
Make the broth
Traditionally, kombu and shiitake are soaked in cold water for several hours before gently heating for the best flavor. For a quicker version, bring dried shiitake in water to a boil, reduce heat to simmer, add kombu, and continue to simmer for 10 minutes.
Prep add-ins
While the broth simmers, cube the soft tofu and finely slice the green onion.
Strain the dashi
Turn off the heat. Use tongs to remove the kombu and shiitake from the pot. (You can slice the mushrooms and add them back if you like.)
Add tofu and wakame
Stir in the tofu cubes and the rehydrated wakame. Let them warm through in the hot broth for about a minute.
Dissolve miso
Using a small fine-mesh strainer (or a ladle), dissolve the miso paste into the hot broth until smooth and fully incorporated.
Season
Add a small splash of Yondu (or low-sodium soy sauce/tamari) to season to taste.
Serve
Ladle into bowls and garnish with sliced green onion.

Notes

For best results, see the Step-by-Step Method and Pro Tips sections in the post for details on making vegan dashi, when to add miso, and how to avoid bitterness or sliminess.

Find it online: https://www.myeclecticbites.com/vegan-miso-soup-without-bonito-flakes/