Name: How To Make Vegan Miso Soup - Super Easy Recipe!
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Cuisine: Japanese
Ingredients: 40 g Carrot (peeled); 25 g Burdock Root (unpeeled); 60 g Onion; 50 g Cabbage; 2 Shiitake Mushrooms; 1 tsp Cooking Oil; 30 g Miso; 5g (1 piece) Dried Kombu Seaweed; 500 ml Water

How To Make Vegan Miso Soup - Super Easy Recipe!

Easy Meal Prep-Friendly Miso Popular Soup Under 30 Minutes Vegan Vegetarian Weeknight-Friendly

It is not too much to say that Miso Soup is Japan’s representative dish. The umami of dashi and miso creates the perfect taste and has been at the heart of Japanese cuisine for a long time.

As you know, the essential element for Miso Soup is definitely dashi, or soup stock. In most cases, ichiban dashi, which is made with dried kombu seaweed and dried bonito flakes, is used to make Miso Soup.

However, in this recipe, we are going to introduce Miso Soup without any animal or fish-derived ingredients. With our vegan Miso Soup recipe, anyone can enjoy Japanese umami-packed Miso Soup without any concern.

When making Miso Soup, usually the dashi made with dried bonito flakes is quite important. However, instead of using dashi made with bonito flakes, we are using only kombu dashi this time in our recipe.

Compared to bonito or fish dashi, dashi made only with kombu tends to be more elegant and subtle. To overcome this challenge, we are adding flavorful vegetables. It is, of course, totally okay to use the vegetables stored in your fridge.

In this recipe, we are introducing an easy-to-make kombu dashi recipe as well. If you are a big fan of Miso Soup and make it almost every day, you might be feeling a little tired of making dashi each time. If that’s the case, you should try our recipe! All you have to do is just put a stick of dried kombu in water and store it in the fridge beforehand. With this preparation, you can make kombu dashi without any heating. And, for those who want to know the authentic way to make kombu dashi, we have that option too. Choose the one you prefer and make your kombu dashi.

It is said that taking Miso Soup helps you stay healthy and warms up your body. What’s more, you can get enough vegetables with just one bowl. Enjoy our vegan Miso Soup at home!

Overview

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Total servings: 3

Difficulty: Easy

Ingredients

40 g Carrot (peeled)
25 g Burdock Root (unpeeled)
60 g Onion
50 g Cabbage
2 Shiitake Mushrooms
1 tsp Cooking Oil
30 g Miso
5g (1 piece) Dried Kombu Seaweed
500 ml Water

Expert's Tip

Many Japanese dishes need dashi soup stock, and every time you come across these recipes, you might feel bothered to prepare dashi. One option to avoid the hassle is to use dashi soup stock powder, but if you prefer to make dashi with natural ingredients, this product will definitely save you time. With this product, all you have to do is put the dashi ingredients in the pot, fill it with water, and microwave for a few minutes. In just a few minutes, you can get umami-packed dashi!

Instructions

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1) Gathering the Ingredients

Gather the ingredients together.

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2) Making Kombu Dashi

There are two ways to prepare kombu dashi. Choose the one you prefer.

Easy version:

Remove any dirt or grit from the dried kombu seaweed with a paper towel.
Prepare a container and add the dried kombu seaweed and water.
Place a lid or plastic wrap on the container.
Keep it in the fridge overnight or for at least 3 hours.
Afterward, you can use it as it is.

Normal version:

Remove any dirt or grit from the dried kombu seaweed with a paper towel.
Prepare a pot and add the dried kombu seaweed and water.
Set it aside for at least 30 minutes to 1 hour.
Place the pot on the stove and heat it over medium heat until the water temperature reaches about 80℃. Make sure not to let it boil.
Remove the kombu, and your kombu dashi is ready.

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3) Cutting the Vegetables

Cut the ingredients as follows:

Carrot: Cut the carrot in half and slice it into pieces about 0.5 cm thick.
Burdock root: Peel and cut into small bite-sized pieces. Burdock root discolors easily, so soak it in water as soon as possible. Drain the water before use.
Onion: Cut into 1 cm slices.
Cabbage: Cut into bite-sized pieces.
Shiitake mushroom: Cut into thin slices.

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4) Cooking the Vegetables

Prepare a pot and add the cooking oil. Then add the carrot, burdock root, and onion. Stir-fry them over medium heat for 3 minutes.

Add the cabbage and shiitake mushrooms, and stir-fry for another 2 minutes.

5) Adding the Kombu Dashi

Afterward, add the kombu dashi. Simmer the ingredients for about 10 minutes until they are well cooked.

6) Dissolving the Miso Paste Into the Soup

Place the miso on a ladle and gently stir it to dissolve. When completely dissolved, gently stir the entire soup.

7) Serving the Vegan Miso Soup

Serve the vegan miso soup in soup bowls. Enjoy!

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya