Amazing Toasted Rice Miso Soup

This amazing miso soup uses a toasted rice dashi, packed with umami, to give a twist to this usually fish laced broth. It's clean and delicate, with a hint of earthiness and all the health benefits that come along with miso.

miso soup with noodles in a ceramic bowl

What is Miso?

Miso is a paste made usually from fermented soybeans (although other beans and/or grains may be used as well). Miso color has a range from white, to red, to brown. The color has to do with how long it ferments, the type of soybean, and the ratio of soybean to grain. The texture of miso can also change from smooth to chunky, depending on the process. Most store bought miso paste will be smooth. In general, the lighter the color, the more sweet and delicate the flavor.

The best Miso to use for Soup

With all the choices out there, you may wonder what the best miso is to use for soup. I love to alternate between the traditional white, mellow miso and the more intense red miso for my soup. The white miso (sometimes called Shiro miso) will give a more delicate flavor. The red miso has a very rich, almost smoky quality. Any miso paste, though, will work for this recipe. I give some recommendations below.

My Miso Recommendations

How to Make Vegan Dashi

Dashi is the name for a Japanese broth used to make things like Miso Soup. Traditional dashi uses an ingredient called Bonito, which is a dried tuna flake. The bonito adds umami and saltiness that give dashi it's signature flavor. Miso broth is the comination of dashi and miso, and so we need to always start with the dashi.

There are a few ingredients that make this vegan dashi even better than an original:

  • Deeply Toasted Brown Rice, which adds nuttiness and body
  • Dried Shiitakes, which add umami and flavor
  • Shoyu (or Tamari or Soy Sauce), which adds even more incredible umami
  • Kombu Seaweed, which is a dashi essential
  • Vegan No-Chicken, just a touch, to add richness

Don't let the unfamiliar ingredients deter you. Although easy to buy all in a Japanese market, each of these ingredients can easily be purchased online and the broth can be made well in advance.

All of the cook time is in the simmer on the stove, the actual preparation is fast and easy. The brown rice gets toasted fairly dark and all of that rich, nutty flavor gets transferred into the broth. The rice is then added with the other vegetable ingredients and all get gently simmered in a pot to release the flavors. The miso and umamis get whisked in towards the end.

Can I freeze Miso?

Miso can keep for a very long time (many, many months) in the freezer or refrigerator, so it is a great ingredient to keep around. This miso soup broth can be made in advance and then frozen in ice cube trays or smaller containers for a quick, nutritious meal in a hurry.

How to make Miso Soup

Once your dashi/miso broth is made, making the miso soup is simple. Warm your broth separately and pour over the ingredients in your bowl. You can add almost any vegetable that you like. The simplest way I like to enjoy this soup is with these Air Fryer Sesame Maple Mushrooms, soft tofu, and green onions. In the fall, I like to add roasted kabocha squash. For a more filling meal, I will sometimes add these Homemade Himokawa Udon Noodles (shown in photo).


miso soup with noodles in a ceramic bowl

Amazing Toasted Rice Miso Soup

Kajsa@ Twist of Vegan
Make this soul satisfying broth in batches ahead of time for a quick and healthy meal in moments.  The toasted rice dashi makes this the perfect go-to vegan soup base.
No ratings yet
Prep Time 15 minutes
Cook Time 1 hour
Course Recipes-Soups
Cuisine Japanese
Servings 4 people
Calories 289 kcal


  • 1 cup brown rice raw
  • 3 green onions rough chopped large pieces
  • 2- inch fresh ginger sliced
  • 2 cloves garlic whole
  • 10 pieces dried shiitake mushrooms
  • 12 cups water
  • 1 teaspoon kosher salt
  • 1 piece Kombu seaweed (approx 4"x8")
  • 4 tablespoon red miso or any style you prefer
  • 1 tablespoon No-Chicken Base
  • 1 tablespoon shoyu tamari, or soy sauce
  • 2 tablespoon mirin
  • 8 oz soft tofu cut into cubes
  • 2 green onions sliced for garnish
  • Sesame Maple Mushrooms optional
  • homemade udon noodles optional


  • First, make the broth.
  • Preheat the oven to 375f.
  • Spread the rice in a thin layer on a cookie sheet and place in the oven for 10 minutes.  In this time the rice should turn a deeper shade of brown and smell quite nutty and toasted.  You can take this farther than you think you can, but at no point should it smell burnt or actually turn black.
  • Remove rice from the oven and set it aside.
  • While the rice is toasting, place a large soup pot on the stove.
  • Add the green onions, ginger, garlic, dried mushrooms, kombu, salt and water.  
  • Turn the heat to medium-high and bring to just under a boil. You want the broth to simmer, but not be at a rolling boil.  Simmer for 30 minutes.
  • Add the toasted rice and let simmer for an additional 20 minutes, being careful not to boil.
  • Add in the miso, no-chicken base, shoyu, and mirin.  Stir gently to combine and continue to cook for 5 mintues.
  • Using a mesh strainer, strain the broth into a clean container.  (Compost or discard the vegetables, all of their flavor is in the broth).
  • The broth will be cloudy at first and then will settle as it sits.  If you prefer a clear broth, you can pour off the top broth and save.   The cloudiness is not bad.  I actually prefer it because it gives a little bit more body to the soup, but will give your soup a more rustic look and taste.
  • Let cool before placing in the refrigerator for storage.  If you wish, you can divide into 2 cup portions and freeze for later use.
  • When ready to serve, heat your broth.
  • Sear the tofu in hot oil and then divide it along with the green onions and Sesame Maple Mushrooms into 4 bowls.
  • Pour the hot miso broth over the ingredients and serve warm.

If Serving (as shown in photo) with Homemade Udon Noodles:

  • Bring a pot of water to a boil. Add the noodles and gently stir. when the noodles float (1-2 minutes) they are ready. Drain and divide into the bowls before adding the other ingredients. You may do this after straining your broth and putting on for the second simmer.


Serving: 2cupsCalories: 289kcalCarbohydrates: 50gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 1710mgPotassium: 281mgFiber: 4gSugar: 4gVitamin A: 165IUVitamin C: 4mgCalcium: 135mgIron: 2mg
Keyword Best Vegan Recipes, miso, Miso Soup, vegan miso soup, vegan soup recipes, vegan soups
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