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Vegan Miso Soup

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  • Author: Brand New Vegan
  • Yield: 3-4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Asian, Vegan, GF


Miso Soup has been around for centuries, and is considered the ultimate comfort food for millions of people around the world. This week I tried my hand at making a very simple, but very tasty Vegan Miso Soup.


  • 4 cups water
  • 4" square piece of dried kombu seaweed
  • 1/4 cup dried shiitake mushroom powder
  • 1 Tbs low-sodium Tamari (or soy sauce)
  • 4 Tbs red miso paste
  • 8 oz extra-firm tofu (cut into small cubes)
  • 1/2 cup thinly sliced green onions
  • 1-2 Tbs wakame or dulse dried seaweed
  • 1/2 cup kale (cut into thin strips) - optional


  1. Add the 4" piece of Kombu to 4 cups of water - bring to almost boiling and then turn down heat
  2. Whisk is mushroom powder and simmer/stir until smooth
  3. Strain (or just remove kombu)
  4. Whisk in the Miso and make sure to break up any clumps
  5. Add Tamari, tofu, green onions and gently stir to mix
  6. Add wakame, or dulse, or kale and simmer until just wilted