Try this cozy, Japanese vegan miso soup made with kombu, tofu, and tender veggies - ready in just 20 minutes and full of umami depth.
Use up the tub of miso with these recipes: Roasted Miso Cauliflower, Orange Miso Glazed Brussels Sprouts, and Spicy Miso Butter Beans On Toast.
Didn't know that miso soup was not vegan? Neither did I.
Miso soup typically consists of miso paste dissolved in a broth made from dashi, a Japanese stock usually made from fish and kelp.
My version does not contain stock made from fish.
I use kombu, vegetable broth, and shiitake mushrooms for a vegan version to make an equally delicious miso soup. It also offers a more substantial dish that can be enjoyed as a complete meal rather than just a side dish or appetizer.
For a simpler soup, you can choose to add fewer vegetables and adjust the portion size according to your preference. Feel free to experiment and customize based on your taste.
For other delicious Asian dish, try Vegan Thai Basil Fried Rice and Mongolian Tofu.
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Ingredients
This is what you'll need to make this delicious, quick vegan soup. See the recipe card for quantities.
- Miso - Miso, a traditional Japanese seasoning made from fermented soybeans and grains like rice or barley, ferments with salt and koji fungus for months. White miso (or shiro miso), commonly used in soups, is easy to find in the refrigerated section of grocery stores or Asian markets. Versatile and nutritious, miso is perfect for soups, dressings, and marinades. I even added it to my Vegan Baked Mac and Cheese.
- Silken Tofu - While silken tofu is a common addition to miso soup, you can use other types of tofu or skip the tofu altogether. Check out Tofu Guide To 4 Popular Varieties for more information.
- Kombu (also known as Konbu) - You may be wondering, "What on earth is kombu?" Well, in the picture above, it's the small black sheet that resembles paper.
Kombu, a type of edible kelp, is a staple in Japanese cuisine, often used in dishes like dashi (traditional soup stock), salads, and pickles. - I'm confident you'll find kombu at a store like Whole Foods, but in case you don't, it's also available on Amazon. Alternatively, substitute with half a sheet of nori found at most major grocery chains I've been in.
- Veggie Broth - Like in all my soups and stews, I use a concentrated veggie paste because I think it has the best flavor for this soup, and I can control how much flavor I want to add.
Variations
- Use a mix of shiitake, cremini, and oyster mushrooms.
- Baby spinach and smoked tofu cubes make for a simple yet nutrient-packed miso soup.
- Add rice noodles or soba for a more filling meal. Just make sure the noodles you pick are vegan-friendly.
- Incorporate a bit of minced ginger and chili flakes or even a dollop of vegan-friendly chili paste to add some heat.
How To Make an Easy Vegan Miso Soup
Look at how easy it is to make miso soup with the pictures below. If you enjoy looking at cooking images, here's a quick breakdown. See the recipe card for complete instructions.
Step 1: In a pot, add 4 cups of veggie broth and the kombu. Bring it to a boil and then lower the heat to a simmer. Let it simmer for 10 minutes.
Step 2: Remove the kombu.
Step 3: Add the shiitake mushrooms and tofu. Let it simmer for 5-7 minutes until the mushrooms are tender.
Step 4: Add the bok choy to the pot and cook for another 2-3 minutes until the bok choy is wilted.
Step 5: Whisk together the miso paste and ½ - 1 cup of the hot broth in a small bowl until smooth.
Step 6: Add the miso mixture to the pot and stir gently until the soup combines.
Step 7: Stir well. The broth will be cloudy.
Step 8: Add the sliced green onions to the soup and stir to combine.
Top Tips
- Avoid boiling the soup once the miso is added. This can make the miso taste bitter and kill these beneficial bacteria, reducing its health benefits.
- Adjust the miso paste to your taste: The type of miso paste used can be adjusted to suit your preference. If you prefer a milder flavor, use less miso paste; if you prefer a stronger flavor, use more.
- Garnish with fresh herbs: Top the soup with cilantro, parsley, or more green onions to add flavor and freshness.
- Store the miso paste in an airtight container in the refrigerator to prevent it from drying out or absorbing other odors.
Serving Suggestions
- Serve miso soup as a light and flavorful starter before a Japanese meal. Pair it with sushi, Vegan Sushi Bake, or vegetable tempura for a complete Japanese dining experience.
- Add ingredients such as udon noodles, vegan shrimp, or chicken to make the soup more substantial and turn it into a main course.
Vegan Miso Soup FAQS
Miso soup can last in the fridge for 3-4 days if stored properly in an airtight container. Reheat the soup gently on the stovetop. Boiling can destroy the beneficial bacteria in the miso paste.
Miso soup should not be frozen. Its texture and flavor may be affected. The tofu and vegetables may become mushy after thawing, and the miso paste may lose some flavor. Consuming miso soup within a few days of making it is best.
Miso paste is typically gluten-free, but some brands may contain trace amounts of gluten due to cross-contamination during manufacturing. Check the label to ensure that the miso paste is gluten-free.
Delicious Vegan Asian-Inspired Recipes
Have a minute? I'd love for you to dive into the comments and rate this Easy Vegan Miso Soup. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Easy Vegan Miso Soup
Equipment
Ingredients
- 8 cups veggie broth or vegan dashi (see post)
- 2 pieces kombu substitute with ½ a nori sheet
- 12 ounces silken tofu 1 box
- 1 cup shiitake mushrooms sliced; ~100g
- 1 cup baby bok choy or bok choy or other green; rinsed and chopped ~50g
- ¼-½ cup green onions scallions (thinly sliced ~20-40 g)
- 8 tablespoons miso paste white (see post for more info)
Instructions
- Boil: In a pot, add 8 cups of veggie broth and the kombu. Bring it to a boil and then lower the heat to a simmer. Let it simmer for 10 minutes.
- Add: Remove the kombu from the pot and add the shiitake mushrooms and tofu. Let it cook for 5-7 minutes until the mushrooms are tender.
- Incorporate: Add the bok choy to the pot and cook for another 2-3 minutes until the bok choy is wilted.
- Whisk: In a small bowl, whisk together the miso paste and ½ - 1 cup of the hot broth until smooth.
- Add: Add the miso mixture to the pot and stir gently until the soup is well combined. Avoid boiling the soup once the miso is added, as this can make the miso taste bitter.
- Finish: Add the sliced green onions to the soup and stir to combine.
- Serve: Serve hot and enjoy your delicious homemade miso soup!
Anonymous says
It's a breeze to make! I love recipes that are both quick and easy. They're such a time-saver, especially on those busy days when you want a satisfying meal without the hassle of a long cooking process. Thanks for this.
Regi Pearce says
You're absolutely welcome! I couldn't agree more about the convenience of quick and easy recipes, especially on those hectic days when time is of the essence. I'm delighted to hear that the miso soup hit the mark in terms of simplicity and flavor. Thanks for giving it a try and for sharing your thoughts.