Here's a delicious vegan Japanese recipe for a Hearty Vegetable Shio Koji Miso Soup (具沢山の塩麹味噌スープ) that’s loaded with all sorts of tasty vegetables. This vegan miso soup is perfect for anyone craving a nutritious, comforting bowl of soup to enjoy with rice.
The combination of rich flavors and natural sweetness of vegetables pair perfectly with the umami of shiitake mushroom broth, creating a bowl of comfort that you’ll love. By mixing shio koji and miso together, we’ve made this soup lighter than your usual miso, making it perfect for those chilly days when you need a warm hug in a bowl.
If you enjoy this recipe, you might also like to try some of my other favorites on the blog, like Vegan Borscht, Vegan Pork Beans, and a cozy soy milk vegetable soup with barley—all featuring plenty of fresh veggies! Each one includes a touch of homemade onion koji, and they’re all super easy to make. Just sauté and simmer, and you’re good to go! I hope you give them a try!
Also, just so you know, all the recipes on this blog are vegan and vegetarian. It's also great for anyone interested in a plant-based diet. If you've got some extra time, be sure to check out the other recipes!
Jump to:
Ingredients
Let’s dive into the ingredients! I’ll break them down into two fun categories: "Basic Ingredients" and "Optional Ingredients."
Basic Ingredients
I came up with this recipe while dreaming of a delicious "Vegan Miso Ramen," so it features some really sweet and tasty veggies!
- Burdock: This root vegetable brings a wonderful umami flavor to the soup. If you can’t find burdock, don’t worry! You can swap it out for other broth-friendly veggies like potatoes.
- Negi: This flavorful onion-like vegetable also adds a nice umami kick. Leek could work fine too.
- Carrot: Carrots bring a lovely sweetness to your soup.
- Corn: If you have tried miso ramen before, you know that you absolutely must have corn in the soup! It adds that perfect touch of sweetness, just like the carrots.
- Dried Shiitake Mushroom Dashi: To create my dashi, I soaked 4g of dried shiitake mushrooms in 600ml of water and put it in the fridge over night. You can toss the rehydrate mushrooms into the soup, or if you find the flavor a bit strong, save them for another dish.
- Rice Koji Miso: I chose a slightly sweet rice koji miso for this recipe. If you have a saltier miso on hand, just adjust the amount to fit your taste!
- Shio-koji: I love using homemade shio-koji. If you’re looking for recipes that use shio-koji, you can check out the summaries on my blog.
- Oil: I went with rice oil for a light finish, but if you’re craving something richer, sesame oil would be a fantastic choice!
Optional Ingredients
These next ingredients are like cherry on top! You don’t need them, but feel free to add them if they call to you.
- Ground Sesame Seeds: These are great for tweaking the flavor right at the end. If your veggies or miso are a bit too sweet, you might skip this. But if you want to balance out some salty flavors, adding sesame seeds can work wonders!
- Snap Peas: I added these seasonal snap peas for a fresh touch. You can use other seasonal veggies too, but keep in mind that leafy greens like komatsuna or bok choy might not fit well with the overall flavor profile.
Enjoy crafting your delicious vegan miso soup!
For exact amounts, please check the recipe card👇
Step by Step Guide
- Cut the vegetables: Give the burdock root a clean with a brush or crumpled aluminium foil, then slice it thinly at an angle. Chop the carrot into thin strips and slice the green onion diagonally to your preferred thickness. Then, take the strings off the snap peas.
💡If you're adding dried shiitake mushrooms, slice them thinly.
- Stir-fry: Heat up some oil in a pot, chuck in all the ingredients except the snap peas, and give it a stir-fry until they're wilted.
- Simmer: Add the soaking liquid from the shiitake mushrooms and bring it to a boil over a high heat. When it's boiling, turn the heat down, put the lid on and let it simmer until the ingredients are soft. Throw in the snap peas and cook for another 1-2 minutes.
💡To keep the texture and colour of the snap peas, add them at the end and heat them quickly. Just adjust the cooking time based on the size of the snap peas and how you like them.
- Seasoning: Turn off the heat, dissolve the miso, and add shio koji. Then turn the heat back on, bring it to a boil, and adjust the flavour with ground sesame, salted rice malt and miso to finish. Serve it with rice and your favorite main dish!
Tools
- pot
- wooden spatula
- cutting board
- kitchen knife
Storage
The rest of the soup should be stored in a container and kept in the refrigerator. Just make sure you finish it by the next day and always reheat it before eating.
Frequently Asked Questions
Once you've added the shio-koji, it's a good idea to heat it once. If you add starchy ingredients like potatoes, the enzymes in shio-koji break down the starch, causing the potatoes to dissolve and disappear. So, it's best to heat the soup once to stop the enzyme activity.
If you like this recipe or have already made it, we'd love to hear 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
go well with the 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 kome (rice) miso
- oil (moderate amount)
- ground sesame seeds (to taste)
Instructions
Make Dashi
- Clean 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 you are using dried 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 everything becomes wilted.30 g corns
Simmering
- Add 500ml of the soaking liquid from the shiitake mushrooms and bring the mixture to a boil over high heat.*Save the remaining 100ml for adjusting the flavor.
- Once boiling, reduce the heat, cover the pan, and simmer until the ingredients are tender.
- Add the snap peas and cook for an additional 1-2 minutes.*To maintain the texture and color of the snap peas, add them at the end and heat them quickly. Adjust the cooking time based on the size of the snap peas and your personal preference.
Seasoning
- Turn off the heat and dissolve the miso into the mixture.1 tablespoon kome (rice) miso
- Add shio koji, then turn the heat back on and bring it to a boil.1 tablespoon shio koji
- Adjust the flavor using ground sesame, shio koji, and miso to complete the dish.*If the flavor is too strong, adjust it by adding the reserved dashi or water.ground sesame seeds
How did you come across the recipe for the hearty shio-koji miso soup (vegan)?
Wishing everyone a healthy and happy day today! 🕊
Comments
No Comments