A soothing vegan miso soup filled with earthy vegetables, gentle umami, and the natural sweetness of shio koji.
Hearty Vegetable Shio Koji Miso Soup (Vegan) is a warm and nourishing bowl of comfort, filled with seasonal vegetables and the natural sweetness of burdock, carrot, and corn. The combination of shio koji and rice miso gives this vegan miso soup a gentle umami depth without being too salty — perfect for cozy evenings or as a side to your favorite rice dish.
The broth is made with shiitake mushroom dashi, adding layers of earthy flavor that balance beautifully with the sweetness of the vegetables. Whether you’re exploring Japanese vegan comfort food or simply craving a wholesome soup to soothe your body and mind, this recipe brings together simplicity, balance, and a touch of everyday magic.
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🕊 Why You Will Love This Recipe
This Hearty Vegetable Shio Koji Miso Soup is a little bowl of harmony — simple, warming, and full of quiet depth.
Here’s why it might become your new favorite:
- Naturally nourishing: Packed with burdock, carrots, and shiitake for a plant-based dose of vitamins and minerals.
- Gentle umami balance: The combination of miso and shio koji creates a mild, layered flavor — less salty, more soothing.
- Comfort in every season: Light enough for spring mornings, yet cozy enough for winter evenings.
- Simple to make: Just slice, sauté, and simmer. No complicated steps, just mindful cooking at your own rhythm.
- Perfect with rice or tofu: Complements any Japanese-style meal and makes a satisfying vegan main or side dish.
🧺 What Is Shio Koji?
A quiet ferment that transforms simple meals.
Shio koji (塩麹) is a traditional Japanese seasoning made from rice koji, salt, and water. It’s naturally fermented, bringing out a soft sweetness and subtle umami that enhances vegetables, soups, and even tofu.
In this recipe, it replaces some of the salt from miso, creating a lighter and smoother flavor that feels healing and kind to your body.
If you’ve never cooked with shio koji before, think of it as a gentle, vegan-friendly way to deepen umami — without any animal products or additives.
Once you start using it, you may find yourself adding it to dressings, marinades, and everyday soups.
🫧 You can find shio koji in most Japanese grocery stores (or amazon) or make your own at home — it’s surprisingly easy and full of life.
🍲 Ingredients
Basic Ingredients
This soup was born from my craving for a comforting bowl of vegan miso ramen. It's filled with sweet, earthy vegetables that make the broth feel nourishing and alive.
- Burdock — This root brings a deep, grounding umami flavor. If you can't find it, other broth-friendly vegetables like potatoes work well too.
- Negi — A long, onion-like vegetable that adds subtle umami depth. Leeks are a beautiful substitute.
- Carrot — Adds gentle sweetness and bright color to the soup.
- Corn — Miso ramen isn't complete without corn! It balances with the carrots to create the mellow sweetness the broth needs.
- Dried Shiitake Mushroom Dashi — I soaked 4g of dried shiitake mushrooms in 600ml of water overnight in the fridge. You can add the rehydrated mushrooms to the soup or save them for another dish if their flavor feels too strong.
- Rice Koji Miso — I chose a slightly sweet miso for a rounder taste. If yours is saltier, adjust the amount to your liking.
- Shio-koji — I use my homemade version, which adds soft depth to the flavor.
- Oil — Rice oil keeps the finish light, while sesame oil gives a rich aroma if you prefer.
Optional Ingredients
These are gentle embellishments — not necessary, but lovely if you have them.
- Ground Sesame Seeds — Perfect for balancing saltiness or enhancing aroma at the end.
- Snap Peas — I added these for a hint of freshness. Other seasonal vegetables work too, though leafy greens like komatsuna or bok choy might clash slightly with the miso flavor.
For exact measurements, please see the printable recipe card 👇
🔪 Step by Step Guide
- Cut the vegetables:
- Clean the burdock root with a brush or crumpled aluminum foil, then slice it thinly at an angle.
- Cut the carrot into thin strips.
- Slice the green onion diagonally to your preferred thickness.
- Remove the strings from the snap peas.
💡 If you're using dried shiitake mushrooms, slice them thinly.
- Stir-fry:
- Heat some oil in a pot, add all the ingredients except the snap peas, and stir-fry until softened.
- Simmer:
- Add the shiitake soaking liquid and bring to a boil over high heat.
- Once boiling, reduce the heat, cover, and simmer until the vegetables are tender.
- Add the snap peas and cook for another 1-2 minutes.
💡 To preserve the snap peas' texture and color, add them at the end and heat them quickly. Adjust the cooking time based on their size and your preference.
- Season:
- Turn off the heat, dissolve the miso, and add the shio-koji.
- Turn the heat back on, bring to a boil, then adjust the flavor with ground sesame seeds if needed.
- Serve with rice and your favorite main dish!
🫙 Storage
Store leftovers in an airtight container in the refrigerator for up to 1–2 days. Reheat gently before serving — avoid boiling to keep the miso flavor mild and balanced.
📚 FAQ
Yes! This soup tastes even better the next day as the umami deepens. Just store it in the fridge and reheat gently.
Absolutely. White miso (shiro miso) creates a slightly lighter and sweeter flavor. Adjust the amount to taste.
Shio koji is a fermented rice seasoning that brings natural sweetness and gentle umami. When paired with miso, it creates a smooth, balanced flavor that feels both light and satisfying.
It's best to heat the soup once after adding shio-koji. If you've included starchy ingredients like potatoes, the enzymes in shio-koji will break down the starch, causing the potatoes to dissolve and fall apart. Heating the soup stops the enzyme activity and prevents this from happening.
If you try this recipe, please share your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
🌾 More Vegan Recipes with Shio Koji
🫕 More Vegan Soup Dishes
🍽 Recommended Main Dishes
These pair beautifully with this vegan miso soup:
💬Did you try this recipe? Let me know how it turned out in the comments— or mention #vegin_vegan_vegun or just tag us @veginveganvegun with your delicious creations!
📖 Recipe Card
Hearty Vegetable Shio Koji Miso Soup (Vegan)
Equipment
- pot
- wooden spatula
- cutting board
- kitchen knife
Ingredients
Vegetables
- 40 g burdock root
- 80 g carrot
- 30 g corns (boiled)
- 20 g green onions
- 30 g snap peas (optional)
Dashi
- 4 g dried shiitake mushroom
- 600 ml water
Seasoning
- 1 tablespoon shio koji
- 1 tablespoon rice miso (kome miso)
- oil (as needed)
- ground sesame seeds (to taste)
Instructions
Make the Dashi
- Clean the dried shiitake mushrooms and soak them in water overnight in the refrigerator.4 g dried shiitake mushroom600 ml water
Cutting the Vegetables
- Clean the burdock root using a brush or crumpled aluminum foil, then slice it thinly at an angle.40 g burdock root
- Cut the carrot into thin strips.80 g carrot
- Slice the green onion diagonally to your desired thickness.20 g green onions
- Remove the strings from the snap peas.30 g snap peas
- If using the rehydrated shiitake mushrooms, slice them thinly.
Stir-Frying
- Heat oil in a pan.oil
- Add all the ingredients except for the snap peas and stir-fry until softened.30 g corns
Simmering
- Add 500ml of the shiitake soaking liquid and bring to a boil over high heat.*Save the remaining 100ml for adjusting the flavor later.
- Once boiling, reduce the heat, cover, and simmer until the vegetables are tender.
- Add the snap peas and cook for another 1-2 minutes.*To preserve the snap peas' texture and color, add them at the end and heat them quickly. Adjust the cooking time based on their size and your preference.
Seasoning
- Turn off the heat and dissolve the miso into the soup.1 tablespoon rice miso
- Add the shio koji, then turn the heat back on and bring it to a boil.1 tablespoon shio koji
- Adjust the flavor with ground sesame seeds, additional shio-koji, or miso to taste.*If the flavor is too strong, dilute with the reserved dashi or water.ground sesame seeds
A gentle bowl of warmth — filled with vegetables, softened by miso, and quietly enriched by shio koji.
It’s a soup for moments when you crave something simple yet deeply comforting.
Wishing you all a wonderful, healthy, and happy day! 🕊
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