Miso Soup (Vegan)

Cooking Method , ,
Difficulty Beginner
Prep Time: 60 min Cook Time: 30 min Total Time: 1 hr 30 mins
Servings 5

Vegan Miso soup recipe combines the rich umami flavors from shiitake mushroom, Nori and miso paste with the warm flavors of ginger and garlic - making it perfect digestive food

  • 1 cup Dried Shiitake mushrooms (Can be substituted with fresh mushrooms)
  • 3 tablespoons Miso paste
  • 3 Sheets of Nori
  • 1 teaspoon Fresh ginger - grated
  • 1 teaspoon Fresh garlic - grated
  • 1 cup Cabbage - finely chopped
  • 3 Spring onions (Separate green and white parts)
  • 1 teaspoon Soy sauce
  • 1 teaspoon Rice vinegar
  • 1 cup Tofu - cubed
  • 2 teaspoons Cooking oil
  • 1/2 cup White onion- finely chopped
  • 5 cups Water or Vegetable broth
  • 1/2 teaspoon Salt
  1. 1. Prepare the Dashi broth

    • Wash the dried shiitake mushrooms
    • Bring the water to  boil in a separate pan.
    • Turn off the heat. Add the mushrooms and let them soak in the hot water.
    • Keep the mushrooms in the water for at least an hour (it is ok to soak overnight for better flavor)
    • After the mushrooms have soaked, filter the liquid. This is the shiitake dashi stock. 
    • Chop the mushrooms into small pieces as they can be used in the soup.

    2. Prepare the ingredients

    • Chop finely the onion and cabbage
    • Squeeze the water from tofu and cut into small cubes (size as per your liking - smaller the better)
    • Grate the ginger and garlic
    • Separate the green and white parts of the spring onion. Cut each part into thin rings. We will use the green part for garnish and the white part in the soup base.
    • Cut the nori sheets into thin strips using a scissor

    3. Prepare the soup base

    • Place a saucepan on the stove and add the oil
    • When the oil is hot, add the onion, ginger, and garlic. Stir for about a minute on medium heat.
    • Add the chopped mushrooms, cabbage, tofu and white onions. Stir for another 3-4 minutes.
    • Add Soy sauce, rice wine vinegar, and salt. Stir well.
    • Add the dashi stock and bring the mixture to boil. 
    • Remove from heat after about 10 minutes of boiling

    4. Add the miso paste

    • Take about half a cup of hot soup in a separate bowl
    • Add the miso paste and mix it well so that the mixture forms a slurry
    • Add this miso slurry back to the bowl of soup and mix well.

    5. Serving

    • Take the desired quantity of miso soup in a serving bowl
    • Garnish with spring onions (green parts) and nori strips
  • Make sure to add the miso paste after the boiling is done and the soup is removed from heat. This will help protect the probiotic value of the fermented miso paste.
  • If you would like the miso soup to be prepared in advance and stored in the refrigerator, complete all the steps except adding the miso paste. When you are ready to eat, the miso paste can be added after the soup has been heated.


Keywords: Miso, Shiitake mushrooms, Nori, seaweed, Vegan, Vegetarian,
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.