If your looking for an amazing health-benefitting soup, then this Vegan Red Miso Soup is just what you’re looking for. Ready in under 30 minutes.
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If you are looking for a truly transformative meal, then this vegan red miso soup is right up your alley.
This is another recipe on my journey to discovering more about Blue Zones foods and why people who live in these areas are living longer.
This particular miso soup is full of nutrients that are only going to benefit your overall well-being. However, it’s also a recipe based from Okinawa, Japan and there they will eat this soup at any time of day, including breakfast.
If you love soups, then don’t miss all our incredible vegan soup ideas.
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Why You’ll Love This Soup
- Healthy – This recipe is packed with nutrients that will boost your immune system and other parts of your body, especially the more you eat it
- Feeling After Eating– when you eat this meal, your body feels amazing. Not full or bloated, but satisfied and thankful
- Easy – This recipe is simple and doesn’t take a lot of time
🥘Recipe Ingredients
Gather your ingredients!
- Tofu – You’ll want to use an extra-firm or super-firm tofu for this recipe if you want it to hold up
- Dried Mushrooms– Dashi broth is typically made from Katsuobushi (bonito flakes aka dried fish flakes) for the umami flavor. We are using dried mushrooms to give us a umami flavor while still keeping the recipe vegan
- Kombu– is a dried kelp (a type of seaweed) that is again used for its umami flavor and health benefits. You can reuse the kombu to make one additional pot of dashi broth, but it’s usually discarded after that.
- Red Miso – is a paste made from fermented soybeans. It’s added at the end to the broth to not loose any of the nutritional benefits.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- Tofu – you could use more mushrooms or something like white beans, chickpeas, lentils or potatoes
- Dried Mushrooms– Fresh mushrooms could also be used
- Kombu– other types of dried seaweed could be used as well.
- Red Miso – white or brown miso paste could also be used, but you will likely need to add a bit more as with red, less is needed because it is more potent. If you need a soy free alternative, try finding chickpea miso.
Step by Step Instructions for vegan red miso soup:
Step 1. Rinse kombu with water. This add your water and kombu to a pot, bring to a boil, then and simmer for 15 to 20 minutes. Remove kombu.
Step 2. Add your dried mushrooms and simmer for another 15 minutes. Remove mushrooms.
Step 3. Add tofu cubes and carrots to the pot and simmer for 5-8 minutes, until carrots have softened.
Step 4. While that’s cooking, in a skillet with oil, saute the mushrooms, garlic, and green onions. When finished, combine with the tofu and carrots.
Step 5. Add some of the broth to a bowl. Add some miso paste and whisk together. Then ladle in the vegetable ingredients from your pot.
Recipe FAQs:
The star of this soup is the miso which is made from soybeans. You could swap the tofu with something like lentils or chickpeas.
For the miso paste, you can try finding chickpea miso which would be the closest substitute. If you still need something else, if you aren’t allergic to sesames, try tahini mixed with a little no soy soy sauce.
Yes, you can prepare thins 3-5 days ahead of time and warm as needed.
Yes, just the recipe as directed and ensure your pot is long enough.
We do not recommend freezing this soup as a whole; however, you can make the dashi broth ahead of time and freeze that.
Other Vegan Soup Recipes to Consider:
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Vegan Red Miso Soup
Ingredients
For the Dashi Broth
- 4 cups water
- 1 oz dried kombu
- 5 dried mushrooms (shiitake or porcini)
For Red Miso Soup
- 1 large carrot, thinly sliced
- 1 block extra firm or super firm tofu
- 1 tablespoon sesame oil
- ½ cup green onions, sliced
- 3 cloves garlic, thinly sliced
- 2 tablespoon red miso
- 2 leaves fresh kale, destemmed and chopped
- black sesame seeds, optional
Instructions
For Dashi Broth
- Bring water to a boil. Add kombu and let simmering for 20 minutes. Remove the kombu. Add dried mushrooms and let simmer to 15 minutes. Remove and reserve the mushrooms.
For the Red Miso Soup
- You should have roughly 2 ½ cups of liquid remaining. Add in sliced carrots and cook for 3 minutes. Add in tofu cubes and cook for 3-5 minutes or until carrots have softened.
- While that's cooking, into a skillet, add sesame oil and once heated add green onions, stirring frequently. Add in the garlic, and continue to cook for 1 minute. Then add the reserved mushrooms and saute for another minute. Remove from heat.
- Into a bowl, add one cup of broth with 1 tablespoon red miso and whisk together. Add in some of the kale* and some of the cooked vegetables. Top with black sesame seeds if desired.
I made the chickpea curry. I added tofu and a green and red bell pepper. it was delicious.
awesome!