Miso Soup (Vegan)
Fermentation time: 
Total time: 
Yield: 1 quart/liter
  • 4 cups/1L water
  • 4 grams (2" by 5" or 10 square inches) kombu (dried kelp)
  • 20-25 grams dried shiitake mushrooms, about 4 two-inch round pieces
  • 3 Tbsp./45 ml red miso
  • 2 scallions
  • (Optional) 20 grams enoki mushrooms
  1. Scrub kombu lightly under cool water to remove debris (pollution or small sea creatures).
  2. Add kombu to 3 cups water in a pot and let soak for 15 to 30 minutes.
  3. Bring 1 cup water to a boil and then pour over shiitake in heat proof dish or pot. Soak 30 minutes.
Prep Veg
  1. Cut scallions into ⅛" slices.
  2. Trim dirt off enoki mushrooms then cut into 1" pieces.
  3. Turn kombu pot on medium-high heat. Right before the water starts to boil (bubbles starting to break around the edge of the pot), remove kombu.
  4. With a clean kitchen scissors, cut the now soft mushrooms into small (about ½") pieces.
  5. Add soaked mushrooms and soaking water to the kombu pot.
  6. Simmer broth for 10 minutes. You now have dashi.
  7. Ladle 1 cup dashi into a small bowl. Let cool slightly, then add miso and whisk until smooth.
  8. Add the miso mixture back to the dashi and whisk to combine. Return to a slight simmer, being careful not to boil the mixture.
  9. Add scallions and mushrooms and cook for another minute Remove from heat, ladle into soup bowls and serve immediately.
Recipe by Fermenters Club at https://fermentersclub.com/miso-soup-vegan/