Vegan Traditional Miso Soup Broth

Elevate your plant-based cooking with this Vegan Traditional Miso Soup Broth, a comforting and nourishing recipe brimming with authentic Japanese flavors. Crafted from a kombu and shiitake mushroom stock, this umami-rich soup serves as a versatile foundation for your favorite add-ins or can be savored on its own. The combination of miso paste, tamari, and optional wakame seaweed creates a deeply satisfying depth of flavor while keeping the dish gluten-free and entirely vegan. Easy to prepare in just 30 minutes, this miso soup recipe is perfect for weeknight dinners or an elegant start to a multi-course meal. Garnished with fresh green onions for a crisp finish, this aromatic broth is both wholesome and delicious—a timeless classic, veganized to perfection.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 6 cups Water
• 1 piece (approximately 4 inches) Kombu (dried kelp)
• 4 whole Dried Shiitake Mushrooms
• 4 tablespoons Miso Paste (white or yellow, gluten-free if necessary)
• 1 tablespoon Tamari (or soy sauce, gluten-free version if needed)
• 2 stalks Green Onions (scallions), finely sliced for garnish
• 2 teaspoons Wakame (dried seaweed, optional)

Directions

Step 1

1. Begin by preparing the kombu stock. In a medium-sized pot, add 6 cups of water and the piece of kombu. Let it soak for 10-15 minutes to rehydrate and lightly flavor the water.

Step 2

2. Once the kombu has soaked, place the pot over medium heat. Slowly bring it to a simmer, but do not let it boil, as boiling can create a bitter taste. Remove the kombu just before the water starts to boil.

Step 3

3. Add the dried shiitake mushrooms to the gently simmering water. Cook for 10 minutes to allow the mushrooms to release their rich umami flavor into the broth.

Step 4

4. After simmering, remove the mushrooms with a slotted spoon. You can slice them thinly and add them back to the soup later, or save them for another dish.

Step 5

5. Scoop a small amount (about 1/4 cup) of the hot broth into a separate bowl and whisk in the miso paste until smooth. This prevents clumping when adding it back to the soup.

Step 6

6. Turn off the heat and stir the miso mixture into the pot. Do not boil the soup after adding miso, as high heat will destroy its delicate fermented flavor and probiotics.

Step 7

7. For additional flavor, stir in tamari or soy sauce to taste.

Step 8

8. If using wakame, rehydrate it by soaking in cold water for 5 minutes, then drain and add it to the soup.

Step 9

9. Ladle the broth into individual bowls and garnish with thinly sliced green onions before serving.

Step 10

10. Enjoy your steaming bowl of vegan miso soup as is, or customize it with tofu, noodles, and your favorite vegetables for a heartier version!

Nutrition Facts

Serving size	(1616.7g)

Amount per serving	% Daily Value*
Calories	333.1

Total Fat 4.9g	0%
Saturated Fat 1.2g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3672.9mg	0%
Total Carbohydrate 64.4g	0%
Dietary Fiber 14.9g	0%
Total Sugars 6.9g
Protein 16.9g	0%

Vitamin D 616IU	0%
Calcium 156.7mg	0%
Iron 3.3mg	0%
Potassium 877.2mg	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: 11.9%

Protein: 18.3%

Carbs: 69.8%