Vegan Miso Soup Recipe
Nourishing vegan miso soup ready in just 20 minutes, filled with tofu, seaweed, and fresh veggies for a comforting bowl of flavor.
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Why Vegan Miso Soup Is a Staple in My Kitchen
There's something incredibly satisfying about a bowl of vegan miso soup. It brings together a deep umami flavor, delicate tofu, seaweed, and crisp green onions into a meal that's both light and filling. Whenever I want something that's quick, nutritious, and still feels like real food, this is my go-to.
The best part is how versatile this soup is. You can take the basic broth and build it into whatever you’re craving on a given day. Some of my top ways to customize it include:
- swapping in different greens (baby spinach, bok choy, or even kale)
- adding noodles for a more substantial meal
- using shiitake, button, or whatever mushrooms I have on hand
- topping with a dash of sesame seeds or a drizzle of chili oil
The health benefits of miso can’t be overlooked either—probiotics, protein from tofu, and loads of vitamins from those greens. Plus, it comes together in under 20 minutes, which is key on busy weeknights.
If you’re after a meal that’s quick, warming, and genuinely satisfying, make this vegan miso soup part of your regular routine. I never get tired of it, and I bet you won’t, either.
Vegan Miso Soup
Savory vegan miso soup with silken tofu, seaweed, mushrooms, and greens in a rich, umami broth.
Ingredients
Instructions
- 1
In a medium pot, bring the vegetable broth to a gentle simmer over medium heat.
- 2
In a small bowl, combine the miso paste with a ladle of the hot broth and stir until smooth.
- 3
Stir the miso mixture back into the pot. Add the cubed tofu, sliced mushrooms, and rehydrated seaweed. Simmer for about 5 minutes until the mushrooms are tender.
- 4
Stir in the chopped green onions and spinach or bok choy. Cook for an additional 2-3 minutes until the greens are wilted.
- 5
Taste the soup and add soy sauce if desired for extra flavor.
- 6
Ladle the soup into bowls and garnish with sesame seeds if using. Enjoy hot.
Notes
Use gluten-free miso paste and tamari for a gluten-free version.
Avoid boiling after adding miso to preserve probiotics.
Add pre-cooked noodles for a hearty meal.
Nutrition Facts
Serves: 4 bowls
Calories Per Serving: 120
Frequently Asked Questions About This Recipe
Traditional miso soup is often made with dashi, a fish-based broth, but this recipe uses vegetable broth and is completely vegan.
White or yellow miso paste is ideal for a lighter flavor, but you can use red miso for a deeper umami taste.
Yes! Use a gluten-free miso paste and tamari instead of regular soy sauce to keep the soup gluten-free.
Store leftover vegan miso soup in an airtight container in the refrigerator for up to 2 days. Reheat gently without bringing to a boil to preserve the miso’s probiotics.
Absolutely! Add pre-cooked soba, udon, or rice noodles to the soup to make it more filling.
