Vegan Miso Soup – With Shiitake Mushroom

Cook Time 1 hr
Courses: ,
Difficulty: Intermediate
Servings: 4
Description

Vegan Miso Soup is a nourishing take on the classic Japanese dish, blending a vegetable-based dashi made from shiitake mushrooms, carrots, celery, and onions with umami-rich miso paste. This plant-based version is full of flavor, nutrients, and probiotics—perfect for a comforting, healthy meal that celebrates Japanese culinary tradition.

Ingredients
    Dashi Broth:
  • 6 cups water
  • 2 Cups shiitake mushrooms, chopped
  • 2 medium carrot, roughly chopped
  • 4 celery stalks, roughly chopped
  • 2 medium onion, quartered
    • Soup Ingredients:
  • 4 tablespoons miso paste (white or red, depending on preference)
  • 1 cup soft tofu, cut into small cubes
  • 2 tablespoon dried wakame seaweed
  • 2 green 2-3 onions, thinly sliced
Instructions
    Prepare the Dashi Broth:
  1. 1
    In a medium pot, combine water with shiitake mushrooms, chopped carrot, celery, and onion.
  2. 2
    Bring the pot to a gentle simmer over medium heat, then reduce to low heat and allow it to simmer for 20-30 minutes. This helps the vegetables and mushrooms release their flavors, creating a rich, umami-packed broth.
  3. 3
    Once done, strain the broth using a fine-mesh sieve into a clean bowl or pot, discarding the solids. The broth should be golden and aromatic.
    4. Prepare the Soup:
  4. 4
    Return the strained broth to the pot and heat gently. Take a ladle of the hot broth and place it in a small bowl.
  5. 5
    Add the miso paste to the bowl and mix until fully dissolved, creating a smooth mixture. This helps avoid lumps when adding the miso to the soup.
  6. 6
    Gradually return the dissolved miso mixture to the simmering pot. Keep the heat low to prevent boiling, as high heat can kill the beneficial probiotics in the miso paste.
    7. Add the Remaining Ingredients:
  7. 7
    Stir in the tofu cubes and wakame seaweed. Let the soup cook for another 2-3 minutes until the tofu is heated through and the wakame has expanded.
  8. 8
    Remove from heat and add the thinly sliced green onions.
    9. Serve:
  9. 9
    Ladle the miso soup into individual bowls and serve immediately while warm.
Notes

Serving Notes:

  • Vegan miso soup is best served fresh to preserve the probiotics and the delicate flavors of the broth. It makes a great accompaniment to a Japanese-inspired meal, alongside steamed rice and pickled vegetables.
  • For added variety, you can incorporate other vegetables such as spinach, bok choy, or sliced mushrooms.

Storage Notes:

  • Store leftover miso soup in an airtight container in the refrigerator for up to 2 days. For optimal health benefits, add the miso paste just before serving if reheating the soup.
  • Avoid reheating the soup to a boiling temperature, as this will diminish the probiotic content of the miso paste.
Keywords: Vegan miso soup recipe, vegan Japanese miso soup, plant-based miso soup, shiitake mushroom dashi, vegan comfort food, healthy vegan soup, miso soup with tofu, nutritious Japanese recipes.
Read it online: https://www.mellowmasala.com/recipe/vegan-miso-soup-with-shiitake-mushroom/
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.