How to Make Vegan Miso Soup: Easy Vegan Miso Soup Recipe

Vegan miso soup is a plant-based version of miso soup. A comfort-food staple in Japanese cuisine, miso soup, also known as omiotsuke, is made with miso, dashi stock, and add-ins such as tofu, scallions, and toasted nori seaweed. With so few ingredients, it’s easy to make traditional miso soup entirely vegan. Simply ensure that your dashi is flavored with kombu (kombu dashi) and/or dried shiitake mushrooms (shiitake dashi) rather than bonito flakes (awase dashi) or dried anchovies (ikiro dashi). An easier, less authentic way to make miso soup vegan is to use your favorite grocery-store vegetable broth instead of making your own dashi.

Miso is a fermented food made from soybeans cultured with koji (Aspergillus oryzae), a rice fungus also used to make sake. Miso paste contains high levels of probiotics, which may have health benefits. There are several types of miso paste, generally categorized by color. Four of the most popular include:

1. 1. Aka miso (red miso): Red miso is made from a mixture of soybeans, barley, and other grains. The higher soy content and longer fermentation process creates the red-to-dark brown coloring and umami flavor that make it perfect for hearty soups and braises.
2. 2. Shiro miso (white miso): This miso contains a larger proportion of rice, which, combined with the shorter fermentation period, results in a lighter color. White miso varies in color from off-white to light beige. Its sweeter flavor is ideal for dressings and lighter sauces.
3. 3. Awase miso (mixed miso): This blend of white and red miso, provides depth of flavor, from the red miso, with the lightness of the white miso. Awase miso is one of the most popular and versatile miso varieties.
4. 4. Shinshu miso (yellow miso): Yellow miso is a type of miso made with soybeans, barley, and a smaller amount of rice, yielding a yellow to light brown color. It has an earthy flavor profile that works well in glazes and noodle soup such as ramen, udon, and soba.

Miso soup is often served as an appetizer or side dish alongside rice dishes, noodle dishes, and sushi. Use the rest of your meal as a guide when deciding which add-ins to incorporate.

1. 1. Tofu: Tofu is made from soybeans, just like miso, and is one of the most common miso soup additions. Many miso soups use soft tofu or silken tofu, but if you prefer a little more density, try extra-firm tofu or tofu that has already been baked or fried for a little extra texture.
2. 2. Mushrooms: Mushrooms are a great choice if you’re looking to add earthy, umami flavors to your miso soup. Try enoki mushrooms or sliced fresh shiitake mushrooms.
3. 3. Scallions: Thinly sliced scallions, also known as green onions, are the quintessential garnish for miso soup. Use the white and green parts.
4. 4. Seaweed: Miso soup is typically served with a chiffonade of toasted nori, while the dashi broth is made with dried kombu (kelp). Try adding wakame, another type of dried seaweed, to your soup for extra texture.
5. 5. Vegetables: Add your own twist to miso soup with your favorite veggies such as, daikon, potatoes, onions, bok choy, leeks, cabbage, or eggplant.