Vegan Miso Soup without Bonito Flakes

vegan miso soup with green onion garnish

Umami packed vegan miso soup recipe that's made without bonito flakes! You now can have restaurant-style miso soup at home, vegan style!


  • 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)


  1. In a medium-size bowl, add seaweed/wakeme and cold water. Let the seaweed/wakeme rehydrate for about 5 minutes.
  2. Once rehydrated, rinse under cold water and squeeze out the water. Cut the seaweed/wakeme into small pieces and set aside. 
  3. Bring 6 cups of water, kombu/dried kelp, and shiitake mushroom to a boil. 
  4. Once it comes to a boil, lower the heat to a simmer. Continue to simmer for 10 minutes. 
  5. Meanwhile, prepare your tofu and green onion. 
  6. Turn off the heat and fish out the kombu and shiitake mushrooms out of the broth. 
  7. Add the tofu and seaweed to the soup. 
  8. By using a small-size fine metal mesh strainer, dissolve the miso paste into the broth. 
  9. Add Yondu to season the soup. 
  10. 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