• Miwa

Vegan miso soup


My ultimate breakfast is bowl of rice along with miso soup. Since many of Japanese cuisine contains fish stock, you may have to go and find a vegan restaurant.

So why not making yourself??👧

Breakfast is the most important meal for me to charge my energy to be ready for a brand new day!

I wish your day will be delightful by making one hearty authentic vegan miso soup.

Don't forget to check the vegetable mixed rice which be perfectly paired with miso soup.

Vegetable mixed rice↓


Tag me your creation on my Instagram!


Enjoy it♡

<Yield> 4 servings

<Prep time> 5 mins ( doesn’t include the soaking time)

<Cook time> 10 mins


8g of kelp

10g of dried shiitake mushroom

35-40g of yellow miso paste(depending on how salty your miso paste is)

1/2 of onion

1/2 of carrot

1 tbsp worth of wakame seaweed

1/2 of fried tofu

900cc of water

<Optional toppings>

spring onion


1:Soak the dried shiitake mushroom into the 500cc of water for overnight. Also soak the kelp in 400cc of water for at least 30mins.

2:Squeeze the dried shiitake mushroom to let the juice come out. Cut it into thin strips.

Cut carrot and onion into bite size pieces. For fried tofu, pour boiling water over the fried tofu to remove the oil coated around.Squeeze the excess water and dry it, then thinly slice them.

3:In a pot, there is a kelp soaking in water.Add juice of dried shiitake mushroom into the pot. Put the heat on high, and take out the kelp before it starts to boil completely. After taking out the kelp, add vegetables and cook it until all the vegetable are fully cooked.

4:Lastly dissolve miso paste into the soup. Take miso paste in a ladle and dissolve it completely before you mixed into the soup otherwise you will have a lump in a soup.

Please feel free to adjust the saltiness by adding and reducing amount of miso paste.



-You can add any vegetables or tofu.


-Never boil the soup after dissolving the miso paste to reserve the aroma.

<Storage time>

Store it in a pot for 1 day.