Tofu Kombu Miso Soup – Made with a Simple Vegetarian Dashi
Growing up in Hawaii, Miso Soup was our cure to any sickness. Push aside the Chicken Noodle Soup because Miso Soup dominated any illness. That’s why I created this vegetarian miso soup recipe!
I actually was introduced to tofu through miso soup as a kid, even before I was plant-based! I always associated tofu with miso soup, but the real secret ingredient in my opinion is the seaweed. Seaweed, nori, kombu, whatever you want to call it they are all sea vegetables. You knew you were eating some fancy miso soup if it came with big chunks of seaweed!
Vegetarian Dashi
The only issue with most miso soup is that it is made from dashi, which is a Japanese soup stock made from kombu (dried kelp) and dried bonito flakes (fish). Luckily, there are Vegetarian Dashi packets you can purchase. My favorite Vegetarian Dashi packets to use are by Kayanoya. All you have to do is let the packets diffuse in hot water and then you basically have some vegetarian miso soup!
What is Kombu?
As I mentioned prior, Japanese Dashi is partly made from kombu. So the way I make my miso soup base is by first simmering the kombu (dried kelp) in water. Kombu can be very tough if not prepared properly. It is important to make sure to soften the kombu before moving onto the next step. Overall, making the miso soup is quick and easy, but softening the kombu is the longest and most important step.
Tips & Tricks
- Simmer the kombu in water until softened. Use a fork to help determine whether the kombu is tender enough. You should be able to bite through it easily.
- After removing the dashi packets squeeze any excess liquid back into the pot once the packets have cooled down.
- Break your kombu into small pieces and cube your tofu into small bite sized pieces.
The More You Know
Vegetarian Dashi
I use the Kayanoya Vegetarian Dashi packets. I find them online from Amazon here. The only other place I have been able to purchase them is from Asian specialized grocery stores like H-Mart.
Kombu (Dried Kelp)
There are a variety of different brands that carry Kombu. This is one I’ve used before from Amazon here. I have found Kombu at health stores like Natural Groceries, Whole Foods Market, and Sprouts Farmer’s Market. Of course you can find Kombu at any Asian grocery stores like Hmart. They are typically sold in large sheets, so you will need to break it into smaller pieces.
Miso Paste
You can use any type of miso paste: red, white, or brown. If you want a lighter flavor use white miso paste. Personally, my favorite to use is brown miso paste. You can purchase miso paste at most grocery stores. It will be in the refrigerated section.
Thanks For Reading!
Thank you Nutti’s for taking the time to read this post and I truly hope you enjoy this Tofu Kombu Miso Soup! If you make this recipe, please let me know how you like it in the comments below!
Feel free to pin this recipe to Pinterest if you liked it! I always love to see what recipes you enjoy. Also, you can follow me on Pinterest for more recipes, just click the link below my bio or search for Nutti Nelli!
Mahalo!
Janelle
Tofu Kombu Miso Soup
Ingredients
- 8 ounces Tofu 1/2 block of medium or firm tofu
- 1-2 sheets Kombu
- 4 bags Vegetarian Dashi
- 8 cups Water
- 1/2 cup Miso Paste may use white, brown, or red
Instructions
- Over high heat in a large pot, bring 8 cups of water to a boil.
- Prepare Kombu by breaking Kombu sheet into small bite sized pieces. Prepare the tofu by cubing into small bite sized pieces.
- Once boiling, add small pieces of kombu, then lower heat to medium-low. Simmer for 5-10 minutes until Kombu is soft and tender.
- Add dashi packets and continue to simmer for 5 minutes.
- Remove dashi packets, then add in cubed tofu and miso paste. Thoroughly mix to dissolve miso paste and simmer for 3-5 more minutes and ENJOY!