Authentic Vegan Miso Soup

Method8 steps · about 15 min

1. 1

   Step 1: Choose ONE soup variant for two bowls: daikon (stages 1–2), tofu-wakame (stages 3–4) OR spinach (stages 5–8). Use only that variant’s ingredients and stop after its serving stage. For DAIKON ONLY, heat all 500 ml daikon-variant water and 5 g vegan kombu dashi granules in a medium pot. Add all 200 g daikon matchsticks and simmer until tender, about 6–7 minutes depending on their size. Turn off the heat and dissolve all 40 g daikon-variant miso through a small sieve into the actual cooked soup, stirring with a spoon. Do not boil after adding miso.

   Daikon only: simmer about 6–7 minutes · 7 minUses 500 ml water: daikon variant only · 5 g vegan kombu dashi granules: daikon variant only · 40 g miso paste: daikon variant only · 200 g daikon (about ¼ daikon), cut into matchsticks: daikon variant only

2. 2

   Step 2: DAIKON ONLY: divide the complete daikon miso soup between two bowls and garnish with the one sliced daikon-variant scallion. Serve and STOP; do not continue to the other variants.

   Uses Complete daikon miso soup · 1 scallion (about 10 g), sliced: daikon variant only

3. 3

   Step 3: TOFU-WAKAME ONLY: skip stages 1–2. Soak all 2 g dried wakame in separate room-temperature water for about 5 minutes, until rehydrated. Drain, squeeze out excess water and reserve all the hydrated wakame. Discard this soaking water; it is separate from the 500 ml tofu-variant broth water.

   Tofu-wakame only: hydrate wakame about 5 minutes · 5 minUses 2 g dried wakame: tofu-wakame variant only · Separate room-temperature water for soaking wakame: tofu-wakame variant only; quantity as needed

4. 4

   Step 4: TOFU-WAKAME ONLY: heat all 500 ml tofu-variant water with all 5 g tofu-variant vegan kombu dashi granules over medium heat. Once the broth simmers, reduce to low heat and dissolve all 50 g tofu-variant miso through a small sieve into the broth. Add all 80 g cubed soft tofu and all the drained hydrated wakame from stage 3. Gently heat until the soup and tofu are hot through, about 2–3 minutes, without boiling after the miso is added. Divide into two bowls, garnish with the one sliced tofu-variant scallion, serve and STOP; do not continue to the spinach variant.

   Uses 500 ml water: tofu-wakame variant only · 5 g vegan kombu dashi granules: tofu-wakame variant only · 50 g miso paste: tofu-wakame variant only · 80 g soft tofu (about ½ block), cubed: tofu-wakame variant only · Complete hydrated drained wakame · 1 scallion (about 10 g), sliced: tofu-wakame variant only

5. 5

   Step 5: SPINACH ONLY: skip stages 1–4. Bring separate blanching water to a boil. Add all 50 g spinach and blanch for about 20 seconds, until wilted. Drain, rinse briefly with separate cold water, then squeeze out excess liquid into a compact ball. Cut the ball into three pieces. Discard the blanching and rinse water.

   Spinach only: blanch about 20 seconds · 1 minUses 50 g spinach (about 2 cups): spinach variant only · Separate boiling and cold rinse water for spinach: spinach variant only; quantities as needed

6. 6

   Step 6: SPINACH ONLY: heat all 500 ml spinach-variant water with all 5 g spinach-variant vegan kombu dashi granules over medium heat. Once it begins to simmer, reduce to low heat. Dissolve all 40 g spinach-variant miso through a small sieve into this broth. Do not let it boil after adding miso.

   Uses 500 ml water: spinach variant only · 5 g vegan kombu dashi granules: spinach variant only · 40 g miso paste: spinach variant only

7. 7

   Step 7: SPINACH ONLY: add the entire squeezed and cut cooked spinach from stage 5 to the spinach-variant miso broth. Gently heat for about 1 minute, until the spinach and soup are hot through, without boiling.

   Uses Complete blanched rinsed and squeezed cooked spinach · Complete spinach-variant miso broth

8. 8

   Step 8: SPINACH ONLY: divide the complete spinach miso soup between two bowls, garnish with the one sliced spinach-variant scallion and serve. This completes the selected variant.

   Uses Complete heated spinach miso soup · 1 scallion (about 10 g), sliced: spinach variant only