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Vegan Miso Soup (No Fish)

This vegan miso soup is a vegan twist on a beloved Japanese recipe. An easy, 30-minute recipe that recreates the amazing umami broth that everyone knows and loves. Serve this delicious soup as a starter or side with any meal! 
Prep Time30 minutes
Cook Time15 minutes
Soaking Time29 minutes
Course: Appetizer, Soup
Cuisine: Japanese
Keyword: vegan miso soup
Servings: 8 servings


Vegan Dashi Broth

  • 10 cups filtered water
  • 5-6 dried shiitake mushrooms
  • 3 pieces of kombu roughly 3"x3"
  • 1 leek stem diagonally sliced
  • 1 carrot diagonally sliced
  • 3 scallions white parts, halved
  • 1/2 yellow onion halved
  • 1/4 cup dried wakame

Other Ingredients

  • 5 tbsp red miso paste
  • 5 tbsp white miso paste
  • 12 oz firm silken tofu

Garnish Ingredients

  • scallions green tops thinly sliced
  • ichimi togarashi to taste
  • cooked mushrooms optional


Prepare Vegan Dashi Broth

  • Start by adding water to the pot you'll be cooking in and add the dried mushrooms and kombu. Let soak for about 15-30 minutes (the longer you soak, the more flavour will release).
  • Bring the pot to a boil, then lower to a simmer. Let simmer for 10 minutes.
  • Add leek, carrots, onion and scallion stems and cook for another 10 minutes.
  • Add tofu to the pot and then remove the pot from the heat.

Re-Hydrate Wakame

  • In a small bowl, add dried wakame and hot water to cover. Let soak until the wakame is soft to the touch, then drain and set aside.

Add Miso Paste

  • In a small jar or bowl, add white and red miso along with a little bit of water. You want to add just enough water to turn it into a thin paste. Use a whisk or chopsticks to break down the paste so it's pourable. This helps to eliminate clumps later on.
  • Add the wakame and the whisked miso liquid to the pot and gently stir to combine. Adjust to taste, making sure you've used enough miso.
  • Garnish with green scallion tops and ichimi togarashi if desired.


Expert Tips

  • With the broth, the trick is that the longer time you have to soak your kelp and mushrooms, and the longer time you’ll have to simmer the veggies, the more flavorful your broth will be, but you can also add in vegetable broth or a veggie bullion paste to help give the best soup and extra oomph. 
  • When adding the miso paste to the soup, it’s really important to add the miso paste off the heat to preserve its flavor. Miso is delicate in flavour and rich in probiotics, which cannot survive in super high heat, so it’s important to add it as the last step. 
  • Growing up, my mom would put the miso paste in a little, then use a chopstick to add a little bit of the soup water into the ladle, and then slowly dissolve the paste.

Serving Tips

  • I recommend serving this vegan miso soup with fresh, short-grain white rice as a delicious starter or side to any meal.

Storage Tips

  • Store leftovers in an airtight container for up to 3 days. Reheat over the stovetop and serve with garnish.