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Two bowls of vegetarian miso soup with a cutting board in the background containing miso paste and sliced green onions

Tofu Kombu Miso Soup

If you didn’t know this, miso soup is actually traditionally made with bonito, which is fish flakes. Luckily, I created this recipe so you can make your miso soup vegan, plant-based, or vegetarian while still getting all the flavor you normally expect!
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Course: Appetizer, Dinner, Soup
Cuisine: Asian, Hawaiian, Vegan
Keyword: homemade miso soup, vegetarian miso soup
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 8 servings

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!
Tried this recipe?Mention @nuttinelli or tag #nuttinelli!