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Ginger Miso Soup (Plant-based)

  • Author: Yuto Omura
  • Total Time: 40 minutes
  • Yield: 3-4 portions


How to make fragrant and delicious ginger miso soup from scratch with a homemade plant-based dashi. Suitable for vegetarians and vegans! (Serves 3-4)



  • 500ml (2 cups) cold water
  • 1-2 sheets Kombu dried kelp (6g)
  • 2 Dried shiitake mushrooms (4g)

Miso Soup

  • 125g (4½oz) Firm Tofu
  • 30g (1oz) Shimeji Mushrooms (or mushrooms of your choice)
  • 30g (1oz) Spring Onion
  • 20g (2 inch piece / 2 tbsp) Fresh Ginger
  • 2 tbsp Vegan Awase Miso Paste
  • 1 tbsp White Sesame Seeds (optional)


Plant Based Awase Dashi

  1. Add the dried kelp and dried shiitake mushrooms to a pot of cold water. Place a lid on top and leave to soak for at least 30 minutes.
  2. Once rehydrated, place the pot on the stove and heat over a medium setting until almost boiling.
  3. Remove the kombu and shiitake right before the dashi starts to boil and discard.

Miso soup

  1. Cut the spring onions into diagonal pieces and the tofu into cubes. Peel the the ginger using a spoon (it works better than a peeler!) and then cut into thin sticks (julienne).
  2. Add the ginger, tofu, spring onion and mushroom to the dashi and cook until warmed through.
  3. Turn off the heat and add the miso paste to a mesh spoon. Dip the spoon in the dashi and whisk the miso paste to incorporate it into the broth.
  4. Pour the miso soup into serving bowls and top with a sprinkle of sesame seeds.
  5. Enjoy!


Best eaten immediately.

For storage, keep for 1-2 days in the refrigerator.

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Category: Soups
  • Method: Simmering
  • Cuisine: Japanese

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