The world's fastest and easiest vegan miso soup, with homemade kombu broth, healthy greens and only 6 ingredients! A slurp-worthy soup that comes together in no time. Adding the miso after cooking has completed preserves its beneficial properties.
Add the water and kombu to a pot and bring to a boil. Reduce the heat and simmer for 4 minutes. Remove the kombu and save it for another use, or discard it.
While the kombu is cooking, soak the dried wakame seaweed in a bowl with cold water for 5-10 minutes. (It will expand quite a bit, so use a large bowl.) Drain the wakame and squeeze it to remove excess liquid.
Add the rehydrated wakame, mizuna, silken tofu, and scallions to the pot. Simmer for about 5 minutes more, or until the mizuna becomes more tender and mild. Turn off the heat.
Scoop out a few tablespoons of the soup into a bowl, and stir the miso into the liquid until evenly combined. Transfer this mixture back into the soup pot and stir it in. Serve right away.
VARIATIONS: Use other quick-cooking greens such as bok choy or spinach. Add rice noodles or serve with a rice of rice for a more filling meal.
PREP TIMING: I usually do the rest of my prep (soak and drain wakame; drain and chop tofu; wash and chop greens and scallions) while the kombu is boiling, that way the rest of the recipe comes together in only a few minutes.