Easy Vegan Miso Soup
This vegan miso soup is quick, comforting, and full of umami. Kombu, shiitake, and tofu create a nourishing Japanese soup ready in minutes.
Ingredients
- 2 big handfuls cavolo nero, stalks removed and finely chopped or any greens
- 1 block silken tofu, cubed
- 1 L boiled water
- 2 strips kombu seaweed
- 3 whole dried shitake mushrooms
- 3-4 tablespoon miso paste adjust to taste
- 4 tablespoon lukewarm water to thin the miso paste
- 2 spring oniones, finely chopped for topping
Instructions
- Slice the spring onions and set aside for garnish.
- Remove stalks from the cavolo nero and chop finely.
- Drain and cut your tofu into cubes.
- In a medium-sized sauce pan, bring your water to the boil. Add the kombu and mushrooms and simmer for about 10 minutes.
- In a separate bowl, combine the miso paste with lukewarm water until it's entirely smooth and free of lumps.
- Add the cavolo nero to the broth, followed by tofu a minute later.
- Pour the miso mixture into the broth and stir gently. Do not to allow the soup to boil.
- Ladle each serve into into a small bowl or mug, top with spring onions and serve.
Notes
- Serve with:
- Steamed rice
- Yaki onigiri
- Gyoza
- Sushi
- Korokke (Japanese croquettes)
- Pickles
- Leftovers keep for 2–3 days in the fridge. Reheat gently until steaming—don’t boil after adding miso.
- Use silken tofu for a soft, delicate texture, or swap for medium tofu if you prefer more bite.
- Short on time? Use instant kombu dashi powder instead of making the broth from scratch.