Vegan Miso Soup
This vegan miso soup is a quick and simple soup that’s light yet comforting, nutrient-packed, and gut-healthy. Just 6 ingredients in 15 minutes!
Servings: 4 servings
Ingredients
- 4 cups water
- 2 (4 x 4-inch) pieces kombu (dried kelp)
- 3 tablespoons white or yellow miso paste
- 1 (8-ounce) block firm or silken tofu cut into small cubes
- 2 green onions thinly sliced
- 1 cup sliced mushrooms (shiitake or button work well)
- 1 to 2 teaspoons soy sauce to taste
- Optional: 1 teaspoon grated fresh ginger or a pinch of ginger powder
Instructions
- Add the water and kombu to a medium pot and heat over medium heat. Just before the water reaches a boil, remove and discard the kombu. Do not let it boil, as this can make it bitter.
- Add the mushrooms to the pot and simmer for 3 to 4 minutes, until tender.
- Lower the heat to low. Place the miso paste in a small bowl and whisk it with a few tablespoons of the hot broth until smooth.
- Add the dissolved miso to the pot and gently stir to combine. Do not boil after adding the miso.
- Add the tofu and cook gently for 2 to 3 minutes, just until heated through.
- Stir in the green onions and soy sauce. Add ginger if using.
- Taste and adjust seasoning as needed. Serve immediately.
Notes
- Dissolve the miso: To prevent clumping in the soup and evenly disperse flavor. Do this in a separate bowl, a ladle, or use a strainer in the saucepan.
- Never boil the soup: This is a big no-no for miso paste, affecting its flavor, potentially turning it grainy, and killing beneficial probiotic bacteria. It also makes kombu bitter.
- Adjust the flavor: Taste and adjust. For a more robust flavor, add more miso paste (½ teaspoon at a time), mix miso types, and/or add dried mushrooms (or a mushroom blend).