This Vegan Miso Soup comes together in one pot, with just 7 ingredients, in only 20 minutes. It's light, nourishing, and full of deep umami flavor.
Didn't know that miso soup was not vegan? For a long time, 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 homemade miso soup recipe does not contain stock made from fish.
Instead, I use kombu and vegetable broth for an easy vegan version of miso soup that is equally delicious. It also offers a more substantial dish with tofu and greens that can be enjoyed as a complete meal rather than just a side dish or appetizer.
For other delicious Asian dishes, try Vegan Thai Basil Fried Rice and Mongolian Tofu. And for more easy recipes, take a look at 13 Quick and Easy Vegan Meals.
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Why I Love This Recipe
- Ready in just 20 minutes
- Made with only a handful of ingredients
- Packed with tofu + greens so it's light but satisfying
- Cozy, umami flavor that tastes like takeout miso soup
Ingredients
This is what you'll need to make the best vegetarian and vegan-friendly miso soup. See the recipe card for quantities.
- 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) - Kombu, a type of edible kelp, is a staple in Japanese cuisine. 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.
- In all my vegan soups and stews, I use a concentrated veggie paste-it gives the best flavor and lets me dial it up or down as I like.
- Miso - White miso (shiro miso) is mild, easy to find in the fridge section at most stores, and super versatile-I use it in soups, dressings, marinades, and even my Vegan Baked Mac and Cheese and Miso Citrus Dressing.
- Use up the rest of the tub of miso with these other delicious recipes: Roasted Miso Cauliflower, Orange Miso Glazed Brussels Sprouts, and Spicy Miso Butter Beans on Toast.
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.
- If soy isn't your thing (or you just want to mix it up), try other miso varieties like chickpea, rice, or barley-based miso-they bring their own unique flavors to the bowl.
How To Make an Easy Vegan Miso Soup
This vegan miso soup comes together in minutes but packs in huge flavor. If you love step-by-step photos, here's a quick peek-then head to the recipe card for the full 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.. Add the shiitake mushrooms and tofu. Let it simmer for 5-7 minutes until the mushrooms are tender.
Step 3: Add the bok choy to the pot and cook for another 2-3 minutes until the bok choy is wilted.
Step 4: Whisk together the miso paste and ½ - 1 cup of the hot broth in a small bowl until smooth. Add the miso mixture to the pot and stir gently until the soup combines.
Step 5: Stir well. The broth will be cloudy. Add the sliced green onions to the soup and stir to combine.
Top Tips
- Avoid boiling the soup once the miso. Add miso at the end (off the heat) so you don't kill off those beneficial probiotics. It's one of the reasons this soup is not just comforting, but also nourishing.
- When it comes to miso soup, the veggie broth makes or breaks it. A good, high-quality broth gives you that rich, savory base that the miso can really shine in. I actually prefer using a broth paste (the kind you mix with hot water) because it's super flavorful and I can customize easily.
- Store the miso paste in an airtight container in the refrigerator to prevent it from drying out or absorbing other odors.
- Expect it to be cloudy. That's normal! Once the soup sits, the cloudiness settles down.
Serving Suggestions
- Serve miso soup as a light and flavorful starter before a Japanese meal. Pair it with sushi, Vegan Sushi Bake, Spicy Asian Cucumber Salad, or vegetable tempura for a complete Japanese dining experience.
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.
Yes! Miso soup can be a very healthy choice. It's naturally low in calories, packed with minerals and B vitamins, and since miso is a fermented food, it may also support good digestion and gut health. When made with tofu and greens, it provides plant-based protein, fiber, and extra nutrients, making it both nourishing and satisfying.
Yes! Miso itself is simply a fermented paste made from soybeans (or sometimes chickpeas or rice), so it's plant-based.
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.
Recipe Card
Easy Vegan Miso Soup
Equipment
Ingredients
- 8 cups veggie broth or vegan dashi (see post)
- 2 pieces kombu substitute with ½ a nori sheet
- 1 11 ounce box extra firm silken tofu
- 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.