Disclaimer: This post may contain Amazon affiliate links. Sudachi earns a small percentage from qualifying purchases at no extra cost to you.See disclaimer for more info.
Jump to
Is Miso Soup Vegan Friendly or not?
Miso soup is a traditional Japanese soup dish made by dissolving miso paste in a flavorful broth called dashi, which often includes ingredients like bonito flakes, dried sardines, and kelp.
Although it might seem vegan or vegetarian at first glance, most miso soups aren’t because the dashi base usually contains seafood such as bonito flakes. Even some miso pastes have seafood in them so you need to be careful to check the ingredients when selecting a miso paste to suit your dietary requirements. You can say the same with miso ramen as well.
To make a vegan-friendly miso soup, you’ll need to choose your miso paste and ingredients carefully. If you want to learn more about authentic Japanese miso soup itself in detail, check out my miso soup 101 post.
In the next section, I’ll show you how to transform a classic miso soup recipe into a delicious vegan version.
How to Make A Miso Soup Vegan Friendly
As discussed earlier, there are three things to consider when converting authentic Japanese miso soup to suit vegan specifications: the dashi stock, miso paste, and ingredients (toppings).
From here, I will explain how to convert each category separately.
Vegan-friendly Dashi Stock
In Japan, what we call basic dashi is a broth made from a mix of dried bonito flakes and kelp, and sometimes dried sardines are added too. However, you can’t use bonito or sardines to make a vegan version.
The following table shows the types of dashi ingredients commonly used in Japan.
| Dashi ingredient | What it is | Vegan friendly? |
|---|---|---|
| Kombu (昆布) | Dried kelp | Yes |
| Katsuobushi (鰹節) | Bonito flakes | No |
| Niboshi (煮干し) | Soybeans | No |
| Shiitake (椎茸) | Dried shiitake mushroom | Yes |
| Ago (あご) | Flying fish | No |
| Daizu (大豆) | Soy beans | Yes |
So, I’ll use a vegan-friendly dashi in this recipe, made from a combination of kombu (kelp) and dried shiitake mushrooms. This tasty vegan dashi is perfect for our plant-based miso soup.
Miso Paste
Miso paste can be a key condiment in creating flavorful plant-based dishes. Its main ingredients include koji (malted rice), soybeans, and salt, and its main ingredient is rice, beans, or barley, depending on the type of miso paste.
However, avoiding miso with added dashi or other non-vegan ingredients is crucial. Some miso products now have dashi mixed in, which makes preparing miso soup easier, but they aren’t vegan-friendly. So, be careful when choosing your miso to ensure it’s plant-based.
I used a Japanese brand Marukome’s miso paste. They have many types of miso to choose from, but I chose an organic awase miso paste without dashi and no added ingredients. It’s also gluten-free. You can find it on Amazon here.
Ingredients & Toppings
Unlike dashi or miso paste, choosing the right ingredients for vegan miso soup is not as complicated. This is because while most miso soups in Japan are not plant-based (because of the dashi), the basic ingredients and toppings are all vegetables or tofu except for specific miso soup variations such as tonjiru (pork miso soup).
Below is a list of common ingredients used in Japanese miso soup:
- Tofu (silken or firm)
- Wakame (seaweed)
- Mushrooms (such as enoki, shiitake, shimeji…etc.)
- Daikon radish
- Onion
- Green onion
- Potato
- Eggplant
- Spinach
- Okra
The ingredients I used in this recipe are listed in the next section.
Ingredients You Will Need
- Dried kombu kelp – Hidaka kelp, a versatile kelp good for soup stock and eating, is one of my recommendations.
- Dried shiitake mushroom – Dried shiitake mushrooms contain concentrated flavor, and when soaked in water, create a tasty broth packed with umami. Fresh shiitake mushrooms don’t work well for making dashi.
- Firm tofu – Silken tofu is also fine, but I used firm tofu because it is less likely to break into the soup.
- Shimeji mushroom – Other mushrooms from your area are also fine.
- Green onion – The white part is used as an ingredient, while the green part is chopped into thin strips and used as a topping.
- Fresh ginger – To enjoy the texture of ginger, use fresh ginger instead of paste.
- Vegan-friendly awase miso – Again, use vegan-friendly miso paste, not miso paste that already contains dashi.
- White sesame seeds – Use as a final topping.
Curious about the exact brands and products that bring my recipes to life? Discover the brands and ingredients behind my recipes at the Sudachi Amazon Storefront. Explore my handpicked pantry essentials and find your next kitchen favorites!
Jump to Full Recipe Measurements
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Plant-based Miso Soup at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
STEP
Soak kombu and shiitake
Place the kombu and dried shiitake mushrooms in cold water. Cover and allow to soak for at least 30 minutes. Some people leave it to soak overnight for a more intense flavor.
STEP
Remove just before boiling
Place the pot on the stove and heat over a medium setting. Keep an eye on it and remove the kombu and shiitake right before it starts to boil.
STEP
Prepare the ingredients
Peel and julienne the ginger, then cut the spring onion and tofu into bitesize pieces. Cut the mushrooms according to preference; since I used shimeji mushrooms, I left them whole.
STEP
Cook the ingredients in the dashi
Add the tofu and vegetables to the dashi broth and cook until warmed through.
Tip:
If using hard vegetables like carrots, burdock root (gobo), or potatoes, cook them in the dashi until softened, and then add softer vegetables. I recommend using extra water/dashi when cooking root vegetables since they will evaporate as you cook.
STEP
Add the miso paste
Once the vegetables are cooked to your liking, turn off the heat. Add the miso paste to a mesh spoon and dip it into the hot broth. Whisk until evenly distributed throughout the soup.
STEP
Serve up and garnish
Pour the completed miso soup into serving bowls and sprinkle with your choice of toppings. In this case I added toasted sesame seeds.
Enjoy!
Jump to Full Recipe Measurements
How to Store
Miso paste, being fermented, has a long shelf life, but when made into soup and mixed with other ingredients, it spoils easily. Don’t leave leftover miso soup out for long; if you must store it, cool it slightly and refrigerate immediately.
It’s best to eat it as soon as you can, preferably within 24 hours. While it’s possible to freeze it, I do not recommend doing so as the flavor deteriorates significantly.
Typically, Japanese families prepare miso soup in the morning and consume it by the end of the day. For instance, enjoy it at breakfast or lunch and again with dinner.
Conversely, dashi lasts 5-7 days in the fridge or up to a month in the freezer. With dashi on hand, you can quickly make miso soup in under 10 minutes. If you want to make a big batch, make a big batch of dashi rather than make a big portion of miso soup. That way, you can make miso soup on demand easily and enjoy the freshness of the miso’s flavor.
FAQ
Is there a vegan miso soup?
Absolutely! You can enjoy a vegan version of miso soup by swapping out the traditional fish-based dashi broth with a plant-based one.
What is vegan miso broth made from?
Vegan miso broth uses miso paste, made from fermented soybeans, salt, and sometimes grains like rice or barley. The broth’s base is usually a mix of seaweed or mushrooms, creating a delicious, plant-based flavor. In this recipe, I mixed dried kelp and dried shiitake mushrooms to make the base.
Is miso soup generally vegan in Japan?
Traditional miso soup in Japan often isn’t vegan since it contains fish-based dashi broth. When in doubt, ask the staff or search for vegan-friendly eateries. On a side note, plant-based dishes in Japan are traditionally called shojin ryori (精進料理).
I hope you enjoy this Plant-based Miso Soup recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers.Thank you!
More Plant-based Japanese Recipes
- Kenchin Jiru(Traditional Japanese Vegetable Soup)
- Tofu Gyoza(Plant Based)
- Plant-Based Mabo Nasu(Japanese Mapo Eggplant)
- Spicy Vegetarian Miso Ramen
Want more inspiration? Explore my Plant-Based Recipe Roundup Post for a carefully selected collection of tasty recipe ideas to spark your next meal!
Ginger Miso Soup (Plant-based)
5 from 1 vote
By Yuto Omura
This easy and delicious miso soup is made with umami-rich kombu and shiitake dashi and then flavored with awase miso paste and fragrant ginger. It's warming, comforting and vegan friendly!
Prep Time30 minutes mins
Cook Time10 minutes mins
Total Time40 minutes mins
Course Side Dish, Soups
Cuisine Japanese
Servings 4 servings
Calories 50.3
Prep Time: 30 minutes mins
Cook Time: 10 minutes mins
Total Time: 40 minutes mins
Course: Side Dish, Soups
Cuisine: Japanese
Servings: 4 servings
Calories: 50.3
Print Recipe Pin Recipe Save Recipe
Print Pin Save
Equipment
Mini whisk
Ingredients
Dashi
- 500 ml cold water
- 6 g dried kelp(s) (kombu)
- 4 g dried shiitake mushroom(s)
Miso Soup
- 30 g green onion(s)
- 125 g firm tofu
- 20 g fresh ginger
- 30 g shimeji mushroom(s) (or mushrooms of your choice)
- 2 tbsp vegan miso paste I used awase/mixed miso
- ½ tbsp white sesame seeds optional
Instructions
Plant Based Awase Dashi
Place 6 g dried kelp(s) and 4 g dried shiitake mushroom(s) in a pot with 500 ml cold water. Place a lid on top and leave to soak for at least 30 minutes.
Once rehydrated, place the pot on the stove and heat over a medium setting until almost boiling. Remove the kombu and shiitake right before the dashi starts to boil and discard.
Miso soup
Cut 30 g green onion(s) into diagonal pieces and 125 g firm tofu into cubes. Peel 20 g fresh ginger using a spoon and then cut into thin sticks (julienne). 30 g shimeji mushroom(s) can be left whole or sliced depending on preference.
Add the ginger, tofu, spring onion and mushroom to the dashi and cook until warmed through.
Turn off the heat and add 2 tbsp vegan miso paste to a mesh spoon. Dip the spoon in the dashi and whisk the miso paste to incorporate it into the broth.
Pour the miso soup into serving bowls and top with a sprinkle of ½ tbsp white sesame seeds.
Enjoy!
Keyword miso soup
Notes
Best eaten immediately.
For storage, keep for 1-2 days in the refrigerator and reheat on the stove. (Do not boil.)
Nutrition
Calories: 50.3kcal | Carbohydrates: 5.6g | Protein: 3.6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1.1g | Cholesterol: 0.3mg | Sodium: 457.5mg | Fiber: 1.4g
Tried this recipe?Tag @sudachi.recipes and hashtag it #sudachirecipes
