This Vegan Miso Soup is easy to make, nutritious, and delicious. This fish-free version has plenty of seaweed that you don’t even notice the difference. This quick soup is a perfect start to your day.

Miso Soup is one of my favorite soups to order at any Japanese restaurant. The soft tofu and seaweed mixed with that miso-based soup is absolute perfection. But to make my own version. I wanted it to be fish-free. The fish comes from the dashi stock that is most commonly in these soups. In order to replace that I make my own dashi stock with kombu and dried mushrooms (recipe below).

I hope you make this recipe. It’s really simple and quick.

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Ingredients for Vegan Miso Soup

• Vegan Dashi stock. You can make your own using this recipe. Or buy a pre-made stock.
• Firm Tofu. This tofu is easy to cut and keeps its shape in broths.
• Miso. Specifically, white miso is used in this recipe. This is a fermented soybean paste that is slightly sweet and salty. It also has remarkable health benefits.
• Dried wakame seaweed. These are thin slivers of seaweed that you see floating in the soup. I cut them into smaller rectangles.

Want More?

Try Out Similar recipes below:

• Homemade Vegan Sushi
• Vegetarian Egg Drop Soup
• Authentic Vegetarian Pho

I hope you try this recipe. If you tried this recipe, let me know in the comments below.

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