Miso Soup

Vegan miso soup

Miso is a fermented soybean paste used to flavour various dishes, but most widely used as a stock to season soups. Miso has been used for centuries in the Orient as a remedy for cancer, weak digestion, low libido, several types of intestinal infections, lowering cholesterol and so much more. It is one of the world’s most medicinal foods.

  1. 5 inch piece of Kombu (seaweed) [13cm]
  2. 2 dried shitake or maitake mushrooms
  3. 6 inch piece of wakame (seaweed) [15cm]
  4. 1 onion finely diced
  5. 1 carrot finely diced
  6. 1 celery stick finely diced
  7. Spring or filtered water
  8. 1 tsp miso per cup of soup
  9. Fresh grated ginger juice (1Tbsp) added at the end of cooking
  10. Spring onions finely diced for garnish

  • Soak the Kombu and dried mushrooms in 6 cups of filtered water for 30 minutes.
  • Remove the mushrooms, dice them (discarding the stem as it can be bitter tasting) and place back in the pot.
  • Bring the stock to a boil then lower heat and simmer for 10 minutes (This stock is called DASHI in Japan and is the base for many noodle dishes, stews, sauces as well as soups.)
  • Soak the wakame for 10 minutes and then cut into small pieces with kitchen scissors.
  • Add the wakame and the soaking water to the pot, along with the vegetables and simmer for 20 minutes.
  • Whisk miso with a little of the broth and then add to the soup and switch off the heat.
  • Do not allow the miso to boil or it will destroy the enzymes.
  • Serve hot with finely chopped spring onions to garnish.  You can add cubed tofu or soba noodles to make the soup more of a meal.

Variations: You may add some diced garlic or ginger juice (squeezed from grated ginger) to your miso soup for a different taste. Add any leftover cooked grains such as millet, short grain brown rice or quinoa to your soup and make it more of a lunch or meal. You can place a small piece of lemon in the bottom of each bowl and then pour in the soup.  This aids in liver cleansing and adds vitamin C.

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