Traditional Miso Soup

Miso Soup

With this warming Miso Soup, you will never need to go to a Japanese restaurant again. Miso soup is traditionalyl made with dashi granules, which is not suitable for vegans. Making your own Dashi broth by using edible kelp, gives you that flavor profile this recipe needs. Many different ingredients can be added to this soup, however I decided to go the more traditional route. If you’re interested in making a delicious soup with only a few ingredients, then this is your new go-to. 

Miso Soup

Yields 32 oz. soup

Serves 4-5 people


2 cups vegetable broth

2 cups water

1/2 oz. kombu (edible dried kelp)

4 Tbsp. white miso paste

2-3 green onions, sliced

4 oz. silken or soft tofu, diced


  1. Pour the water and vegetable broth into a large pot on medium heat. Warm and add kombu; letting it steep for 30-45 minutes. Remove kombu and set aside.
  2. Bring soup to a boil and reduce heat to medium-low. 
  3. In your ladle, stir in the miso paste with some soup before combining to the pot (too high of a temperature will kill the miso enzymes). Slowly add the diced tofu (so you don’t splatter) and green onions.
  4. Serve immedietly.



Chef’s tip: Feel free to add dried wakame, also known as an edible seaweed. Just make sure to rehydrate it prior to adding to the soup.