Vegan miso soup with noodles: make dashi & miso from scratch

by Joost Nusselder | Updated:  September 29, 2020
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Ok, so today I was craving some miso soup and I wanted to add some noodles to it to make it more of a full lunch for today.

I also decided to look at some vegan options for you vegans out there because normally there’s dashi in miso soup and I found a way to create some vegan dashi to add to the miso soup.

Vegan miso soup with noodles

Just add some

and you’re done!

Delicious miso soup

Ok, so this is what we’re going to be making, a nice and vegan miso soup:

Vegan miso soup recipe with noodles

These are all of the ingredients that you’ll need:

make delicious Vegan miso soup

Let’s get into the recipe!

Vegan miso soup with noodles

A very easy and delicious miso soup with vegan dashi. Added some noodles to make it a full lunch.
Course Lunch
Cuisine Japanese
Keyword Dashi, Miso, miso soup, Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Soaking time 30 minutes
Total Time 50 minutes
Servings 2 people
Author Joost Nusselder
Cost $1

Equipment

  • Mason jar or another container for the dashi

Ingredients

Vegan dashi

  • 4 dried shiitake mushrooms
  • 1 sheet kombu
  • 2 cups water

Miso soup

  • 1 bundle ramen noodles
  • 2 tbsp miso paste
  • 1 stalk green onions
  • 1 hand dried wakame

Instructions

Vegan dashi cold brew

  • Let’s first make the vegan dashi: you’ll need two cups of water, four dried shiitake mushrooms, and one long piece of kombu seaweed.
    This is enough for around four people, four servings of soup but making less than this will be hard to soak the kombu in.
    Vegan dashi broth with kombu and shiitake
  • Now soak the mushrooms and seaweed in water for 30 minutes in a jar or a bowl. I use a mason jar for this.
    You can soak them for 12 hours in the fridge for more flavorful results. I definitely recommend doing that.
  • After the dashi has had time to soak, open the jar and pinch the mushrooms to get all of their flavors out then remove the mushrooms and the seaweed from the water and throw them away or use them in another recipe or in this case in this miso soup.
    Pinch the shiitake mushrooms to release flavors
  • Now strain your stock by pouring the liquid through a fine strainer and remove any pieces of debris you see floating in it with a spoon now keep this stock in the fridge for no more than three days.
    Strain the dashi

Miso soup

  • Ok, now in the meantime let’s cook some water and then boil our ramen noodles in it. Just follow the package. It’s usually around eight minutes or so, and while that’s boiling we can also start making our miso soup base.
    Just put the dashi broth on in a small pan and then add the shiitake mushrooms to it.
  • You want to boil them for a few minutes then, when it’s boiling, you can also add your miso paste to it.
    So now you have a nice miso dashi base broth. Just stir it a little so all the miso gets absorbed in the water then just let it stand for a few minutes.
    Give it some time to boil for a few minutes then scoop out the shiitake mushrooms, they’re done and you can cut them later.
    Add miso to the broth
  • Now let’s cut the green onion into small pieces. You can add those to the bowl, then add in your dried wakame seaweed, some noodles (they can be cold), and then you just pour over your hot miso soup.
    Then cut your mushrooms and add one or two to your bowl and give it a little stir, and there’s your soup!
    Preparing the bowl of miso soup

Video

If you liked the recipe, please leave a comment on my Youtube channel, because that would help me out a lot. And that’s where I’m most active, I try to reply to every one of your comments.

And don’t worry if you don’t have all of the ingredients at hand. If you’re preparing this in advance, you can easily get them online.

These are my favorite brands, I always check the lowest prices for the ingredients I use:

Shiitake

Dried shiitake mushrooms

Dried kombu

Wel-Pac dried kombu

Miso paste

Shirakiku Miso Shiro

Otherwise, we’ve got some excellent substitutes for some of these that might help:

Try these great substitutes for dashi if you don’t have it

Ok, so that’s it. I hope that you’ll enjoy it as much as I did making it and of course, eating it for my lunch.

I also have another recipe for you. It’s even easier to make miso soup with a pre-packaged miso base and pre-packaged miso ingredients and all of the dried ingredients that you’ll need.

You can check this easy packaged miso recipe out over here

Vegan miso soup recipe

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.