Vegetable Miso Soup

Ingredients

• 950 mlwater
• 1 piece (10 × 10 cm)kombu (dried kelp)
• 4–5dried shiitake mushrooms
• ½ block (200 g)firm or extra-firm tofu
• 1 mediumcarrot
• 2 tablespoonsdried wakame seaweed
• 3–4 tablespoonswhite miso paste (shiro miso)
• 2scallions

Instructions

1. 1

   Soak the dashi

   Put the water, kombu and dried shiitake mushrooms in a medium-sized pot. Leave to soak for at least 30 minutes, or for up to 4 hours.

2. 2

   Heat the broth

   Set the pot over medium heat and bring the water slowly to a gentle simmer. Keep it below a rolling boil.

3. 3

   Remove the seaweed

   When small bubbles begin to form around the edge of the pot, lift out the kombu with tongs. Simmer the shiitake mushrooms for another 5 minutes, then remove them and leave them to cool slightly. Discard the tough stems, thinly slice the caps and set them aside.

4. 4

   Cook the vegetables

   Bring the dashi back to a gentle simmer. Add the thinly sliced carrot and reserved shiitake mushrooms, then cook for 4–5 minutes, until the carrot is tender-crisp.

5. 5

   Add tofu and wakame

   Gently add the cubed tofu and dried wakame. Simmer for 1–2 minutes, just long enough to heat the tofu through.

6. 6

   Dissolve the miso

   Turn the heat to its lowest setting. Put 3–4 tablespoons of miso in a small bowl or ladle, add a few tablespoons of hot dashi and whisk until smooth.

7. 7

   Finish the soup

   Pour the dissolved miso into the pot and stir gently. Taste the soup; if you want a saltier, more robust flavour, dissolve another tablespoon of miso in hot broth in the same way and stir it in.

8. 8

   Serve the soup

   Ladle the soup into bowls, top generously with thinly sliced scallions and serve straight away.

What is vegetable miso soup?

Miso soup is a Japanese soup built around dashi, a savoury stock, and miso, a fermented paste. This meat-free version draws its broth from kombu and dried shiitake, then adds tofu, carrot and wakame.

The combination works because each ingredient brings a different quality: the seaweed and mushrooms give depth, while miso adds a rounded savouriness. White miso keeps the flavour comparatively mild, and scallions bring a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 110 calories, 8g protein, 0g carbs, 0g fat.

The tofu supplies most of the protein, while the carrot and small amount of miso contribute carbohydrates. Miso is the main source of fat in this ingredient list, though the amount varies by brand; serve the soup with rice or another grain and extra vegetables to make a more substantial plate.

Build flavour with a cold soak

Kombu and shiitake: soaking them in cold water before heating gives their flavour time to infuse the broth. The recipe allows at least 30 minutes, or up to 4 hours if convenient.

Gentle heat: take the kombu out as small bubbles appear at the edge of the pot, before the broth boils. The mushrooms stay in for another 5 minutes to deepen the dashi.

Prepare the mushrooms and vegetables

Shiitake caps: once cool enough to handle, remove and discard the tough stems, then slice the caps thinly. They go back into the soup with the carrot.

Carrot: slice it thinly so it cooks in the stated 4–5 minutes. Stop when it is tender-crisp to keep a little bite in the finished bowl.

Keep the miso smooth

Make a slurry: whisk the miso with a few tablespoons of hot dashi in a small bowl or ladle until smooth. This helps it mix evenly into the pot rather than forming lumps.

Low heat: turn the hob to its lowest setting before adding the miso and do not let the soup boil afterwards. Stir gently to combine without breaking up the tofu.

Add the tofu and wakame near the end

Tofu: add the cubes after the carrot and mushrooms have cooked, then simmer for just 1–2 minutes to warm them through. A gentle stir helps keep the cubes intact.

Wakame: add it dried; it rehydrates quickly in the hot soup. The short final simmer keeps the seaweed tender rather than overcooked.

Serve it straight away

Scallions: slice them thinly and scatter them over each bowl just before serving. Their fresh, sharp flavour contrasts with the savoury broth.

For a simple meal, serve the soup alongside steamed rice. The soup is also an easy starter before a meal with vegetables or other Japanese-inspired dishes.

Recipe notes & tips

• Press the tofu before cubing it if you want to remove excess water.
• Slice the carrot evenly so the pieces cook at the same pace.
• Watch the pot closely as the dashi heats and remove the kombu before it boils.
• Use a little of the hot broth to loosen the miso until no lumps remain.
• Taste before adding extra miso, as its saltiness varies between brands.
• Slice the scallions just before serving for the freshest flavour.

Variations

• Add greens: stir in a handful of spinach near the end and let it wilt in the hot soup.
• Use red miso: swap in red miso for a deeper, more pronounced savoury flavour.
• Change the mushrooms: use fresh shiitake, adding them with the carrot and skipping the dried-mushroom soaking step.
• Make it heartier: serve the soup with cooked noodles in each bowl.
• Add ginger: simmer a few thin slices of fresh ginger in the dashi for a warmer flavour.

Common mistakes to avoid

• Boiling the kombu: it can make the broth unpleasantly slimy; remove it as small bubbles appear around the pot.
• Overcooking the carrot: it loses its slight bite; check it after 4 minutes.
• Adding miso directly: it may clump; first whisk it smooth with hot dashi.
• Boiling after adding miso: the flavour can become less delicate; keep the soup on the lowest heat.
• Stirring roughly: tofu cubes can break apart; fold the ingredients together gently.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a saucepan without boiling; the tofu and wakame may soften as they stand.

Frequently asked questions