Vegan Traditional Miso Soup Broth
Delight your taste buds and nourish your body with this Vegan Traditional Miso Soup Broth—a comforting, umami-packed classic that’s entirely plant-based. Crafted with a flavorful kombu and dried shiitake mushroom base, this authentic Japanese-inspired recipe creates a rich broth without any animal products. The addition of miso paste brings a creamy depth and essential probiotics, while tamari enhances the savory profile with a gluten-free option. A hint of wakame provides extra texture and oceanic flavor, complemented by vibrant green onion garnish for freshness. Quick and easy to prepare in just 30 minutes, this versatile recipe is perfect as a light starter or a customizable meal with added tofu, noodles, or veggies.
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Recipe Information
Ingredients
- 6 cups Water
- 1 piece (approximately 4 inches) Kombu (dried kelp)
- 4 whole Dried Shiitake Mushrooms
- 4 tablespoons Miso Paste (white or yellow, gluten-free if necessary)
- 1 tablespoon Tamari (or soy sauce, gluten-free version if needed)
- 2 stalks Green Onions (scallions), finely sliced for garnish
- 2 teaspoons Wakame (dried seaweed, optional)
Instructions
1. Begin by preparing the kombu stock. In a medium-sized pot, add 6 cups of water and the piece of kombu. Let it soak for 10-15 minutes to rehydrate and lightly flavor the water.
2. Once the kombu has soaked, place the pot over medium heat. Slowly bring it to a simmer, but do not let it boil, as boiling can create a bitter taste. Remove the kombu just before the water starts to boil.
3. Add the dried shiitake mushrooms to the gently simmering water. Cook for 10 minutes to allow the mushrooms to release their rich umami flavor into the broth.
4. After simmering, remove the mushrooms with a slotted spoon. You can slice them thinly and add them back to the soup later, or save them for another dish.
5. Scoop a small amount (about 1/4 cup) of the hot broth into a separate bowl and whisk in the miso paste until smooth. This prevents clumping when adding it back to the soup.
6. Turn off the heat and stir the miso mixture into the pot. Do not boil the soup after adding miso, as high heat will destroy its delicate fermented flavor and probiotics.
7. For additional flavor, stir in tamari or soy sauce to taste.
8. If using wakame, rehydrate it by soaking in cold water for 5 minutes, then drain and add it to the soup.
9. Ladle the broth into individual bowls and garnish with thinly sliced green onions before serving.
10. Enjoy your steaming bowl of vegan miso soup as is, or customize it with tofu, noodles, and your favorite vegetables for a heartier version!
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3673 mg | 160% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 6.9 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 157 mg | 12% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 877 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
