Soy-Free Traditional Miso Soup Broth

Discover the warm, savory comfort of Soy-Free Traditional Miso Soup Broth, a wholesome twist on the beloved Japanese classic. This recipe delivers authentic umami flavor using chickpea miso paste, a soy-free alternative that's rich in probiotics and perfectly balanced by the earthy depth of kombu and dried shiitake mushrooms. The broth is enhanced with wakame seaweed and delicate green onion slices, creating a nutrient-packed dish that feels light and satisfying. Optional additions of soy-free chickpea tofu make this recipe versatile for various dietary needs. With minimal prep and just 20 minutes of cooking, this gluten-free, vegan-friendly soup is perfect as an appetizer or a cozy meal accompaniment. Perfect your Japanese cooking repertoire while enjoying a soy-free alternative that doesn’t compromise on tradition or flavor.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 3 tablespoons Chickpea miso paste
• 1 4-inch piece Kombu (dried kelp)
• 3 whole mushrooms Dried shiitake mushrooms
• 6 cups Water
• 2 teaspoons Wakame seaweed (dried)
• 2 stalks Green onion (scallion), thinly sliced
• 1 cup Soft tofu (optional, soy-free chickpea tofu for soy-free version)

Directions

Step 1

1. Begin by preparing a dashi base: Place the kombu and dried shiitake mushrooms in a medium saucepan with 6 cups of cold water.

Step 2

2. Let the ingredients soak for 15 minutes to release their flavors. If you are short on time, you can skip soaking, but soaking enhances the depth of the flavor.

Step 3

3. Place the saucepan over medium heat and bring to a simmer. Do not allow the water to boil, as this can make the kombu slimy and bitter.

Step 4

4. Once the water begins to simmer, remove and discard the kombu. Let the shiitake mushrooms continue to simmer for 10 minutes to further enhance the broth.

Step 5

5. Remove the shiitake mushrooms from the saucepan after cooking. Slice them thinly to add to the soup later, or save them for another use.

Step 6

6. Stir in the chickpea miso paste to the hot broth. To avoid clumps, dissolve the miso paste in a small bowl with a few tablespoons of the hot broth before mixing it into the pot. Do not let the soup boil after adding miso as this will destroy its probiotic properties.

Step 7

7. Rehydrate the wakame by soaking it in warm water for 5 minutes, then drain and add it to the broth.

Step 8

8. If using tofu, cube it into bite-sized pieces and gently add it to the broth.

Step 9

9. Ladle the soup into bowls and garnish each serving with thinly sliced green onions.

Step 10

10. Serve the soy-free miso soup warm as a starter or alongside other Japanese-inspired dishes.

Nutrition Facts

Serving size	(1809.8g)

Amount per serving	% Daily Value*
Calories	377.0

Total Fat 10.1g	0%
Saturated Fat 1.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2033.0mg	0%
Total Carbohydrate 53.8g	0%
Dietary Fiber 13.4g	0%
Total Sugars 7.0g
Protein 23.9g	0%

Vitamin D 462IU	0%
Calcium 420.0mg	0%
Iron 6.0mg	0%
Potassium 946.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.6%

Protein: 23.8%

Carbs: 53.6%