This vegan miso soup is made entirely from plants, yet it’s packed with deep, savory umami flavor from vegetables and kombu. It’s my go-to when I want to reset and nourish my body from the inside out, light, clean, and satisfying. Even though I’m not vegan, I love how comforting and refreshing this soup feels after a long week. It’s full of dietary fiber, vitamins, and pure umami goodness — proof that simple ingredients can make a bowl of soup both healthy and flavorful!
Ingredients
Main Ingredients:
- Burdock (gobo): 1 (about 6 oz / 170 g)
- Japanese sweet potato (Satsumaimo): about ½ lb
- Roasted sesame oil: 1 Tbsp
- Miso: 3 Tbsp
- Green onion: 1 (chopped)
Soup Base:
- Dried shiitake mushrooms: 4–5 pieces
- Kombu (dried kelp): 2 pieces (about 4 x 2 inches each)
- Water: 4 cups
Step-By-Step Instructions
1. Make the Soup Base:
In a small bowl, soak dried shiitake mushrooms and kombu in 4 cups of water. Set aside for 4–6 hours, or preferably overnight, to extract the deep umami flavor.
2. Prepare the Vegetables:
Peel the Japanese sweet potato and slice it into ¼-inch (about 5 mm) thick half-moon pieces.
Remove the soaked shiitake from the water and gently squeeze out the excess liquid. Trim off the stems and thinly slice the caps (about 5 mm thick).
Slice the burdock root diagonally into thin pieces, or use the sasagaki style (shaving it into thin curls).
3. Stir-Fry the Vegetables:
In a medium pot, heat 1 tablespoon roasted sesame oil over medium heat. Add the burdock, sweet potato, and shiitake, then stir-fry until the burdock becomes aromatic.
4. Simmer the Soup:
Pour the shiitake and kombu soaking liquid into the pot.
Just before it comes to a full boil, remove the kombu.
Skim off any foam that rises to the surface, lower the heat, and simmer until the sweet potato and burdock become tender (about 7–8 minutes).
5. Add the Miso:
Turn off the heat. In a ladle, dissolve 3 tablespoon miso with a small amount of soup, then stir it back into the pot.
Gently mix — do not boil after adding miso to keep its mellow, delicate flavor.
6. Serve:
Ladle the soup into bowls and serve warm.
Optionally, sprinkle chopped green onion or a touch of sesame oil on top before serving for extra aroma.
Recipe Tips
- Don’t boil the miso: Boiling miso after adding it can destroy its aroma and beneficial enzymes. Always turn off the heat before mixing in miso to keep the flavor fresh and mellow.
- Make it ahead: This soup tastes even better the next day as the flavors blend together. Just reheat gently—don’t boil.
FAQ
Yes, but then it won’t be vegan. If you’re not strictly vegan, you can use bonito-based dashi for a deeper, smoky flavor. For a plant-based option, stick with kombu and shiitake, they give plenty of umami!
Soaking overnight gives the best flavor, but if you’re short on time, soak them in lukewarm water for about 1–2 hours. The gentle warmth helps extract umami faster — just be sure not to boil, as that can make the broth cloudy or bitter.
Vegan Miso Soup
Ingredients
Main Ingredients
- 1 burdock (gobo) (about 6 oz)
- ½ lb Japanese sweet potato
- 1 tablespoon roasted sesame oil
- 3 Tbsp miso
- green onion / chopped for garnishment
Soup Base
- 4-5 pieces dried shiitake mushrooms
- 2 pieces kombu (dried kelp) / about 4 x 2 inches)
- 4 cups water
Instructions
- Make the Soup Base:In a small bowl, soak dried shiitake mushrooms and kombu in 4 cups of water. Set aside for 4–6 hours, or preferably overnight, to extract the deep umami flavor.
- Prepare the Vegetables:Peel the Japanese sweet potato and slice it into ¼-inch (about 5 mm) thick half-moon pieces.Remove the soaked shiitake from the water and gently squeeze out the excess liquid. Trim off the stems and thinly slice the caps (about 5 mm thick).Slice the burdock root diagonally into thin pieces, or use the sasagaki style (shaving it into thin curls).
- Stir-Fry the Vegetables:In a medium pot, heat 1 tablespoon roasted sesame oil over medium heat. Add the burdock, sweet potato, and shiitake, then stir-fry until the burdock becomes aromatic.
- Simmer the Soup:Pour the shiitake and kombu soaking liquid into the pot.Just before it comes to a full boil, remove the kombu.Skim off any foam that rises to the surface, lower the heat, and simmer until the sweet potato and burdock become tender (about 7–8 minutes).
- Add the Miso:Turn off the heat. In a ladle, dissolve 3 tablespoon miso with a small amount of soup, then stir it back into the pot.Gently mix — do not boil after adding miso to keep its mellow, delicate flavor.
- Serve:Ladle the soup into bowls and serve warm. Optionally, sprinkle chopped green onion or a touch of sesame oil on top before serving for extra aroma.
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