Classic Vegan Japanese Miso Soup | The Divine Chef

This classic vegan miso soup is the perfect balance of savory, comforting, and nourishing — a simple Japanese favorite you’ll want to make again and again.

Ingredients

2 cups Water

1 (2-inch) Piece Dried Kombu

1 Tablespoon Shiro (white) Miso Paste

1/4 cup cubed Silken or Soft Tofu

1 Tablespoon Dried Wakame

1 Tablespoon Sliced Green Onions

Miso soup is a timeless staple of Japanese cooking and the perfect way to add umami and comfort to any meal. I love how it’s light yet satisfying, with tender tofu, savory miso, and the subtle brininess of wakame seaweed.

Plus, it only takes about 10 minutes to make — ideal for busy days when you want something warm, healthy, and deeply nourishing. This version stays true to tradition but is fully vegan and bursting with flavor!

Instructions

Add 2 cups of water and the kombu to a small pot. Heat over medium until just before boiling. Remove and discard kombu.

Add dried wakame and tofu cubes to the hot broth. Simmer for 2 minutes to soften the wakame and warm the tofu.

Turn off the heat. In a small bowl, combine miso paste with a ladle of hot broth. Whisk until smooth, then stir back into the pot.

Tip: Don’t boil the soup after adding miso — it can kill the healthy probiotics and affect the flavor.

Ladle soup into bowls and garnish with sliced green onions. Enjoy immediately while hot!

Optional Add-Ins

Thinly sliced mushrooms for extra umami

Spinach or baby bok choy for greens

Grated fresh ginger for a warming kick

Note: If you dont have any Kombu you can skip that step and just heat the water then add the dried wakame and continue with the next steps.