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Nuts and Twigs » Recipes » Quick and Easy Vegan Recipes

Easy Vegan Miso Soup

Published: Apr 4, 2023 · Modified: Jan 17, 2025 by Regi Pearce · This post may contain affiliate links · 2 Comments

Try this cozy, Japanese vegan miso soup made with kombu, tofu, and tender veggies - ready in just 20 minutes and full of umami depth.

Jump to Recipe Jump to Video Pin Recipe

Use up the tub of miso with these recipes: Roasted Miso Cauliflower, Orange Miso Glazed Brussels Sprouts, and Spicy Miso Butter Beans On Toast.

bowl of easy vegan miso soup

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.

Jump to:
  • Ingredients
  • Variations
  • How To Make an Easy Vegan Miso Soup
  • Top Tips
  • Serving Suggestions
  • Vegan Miso Soup FAQS
  • Delicious Vegan Asian-Inspired Recipes
  • Easy Vegan Miso Soup
  • Comments

Ingredients

This is what you'll need to make this delicious, quick vegan soup. See the recipe card for quantities.

miso soup ingredients in bowls
  • 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.

heating veggie broth and a hand adding kombu sheet

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.

top view removing kombu sheet

Step 2: Remove the kombu.

adding tofu and mushrooms

Step 3: Add the shiitake mushrooms and tofu. Let it simmer for 5-7 minutes until the mushrooms are tender.

adding chopped baby bok choy top view

Step 4: Add the bok choy to the pot and cook for another 2-3 minutes until the bok choy is wilted.

mixing the miso

Step 5: Whisk together the miso paste and ½ - 1 cup of the hot broth in a small bowl until smooth.

pouring the miso

Step 6: Add the miso mixture to the pot and stir gently until the soup combines.

mixing soup

Step 7: Stir well. The broth will be cloudy.

adding scallions

Step 8: Add the sliced green onions to the soup and stir to combine.

bowl of miso soup with spoon

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.
pouring soup into bowl

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.
holding bowl of miso soup

Vegan Miso Soup FAQS

How long does miso soup last in the fridge?

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.

Can miso soup be frozen?

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.

Is miso soup gluten-free?

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

  • Asian chopped salad with sesame dressing.
    Asian Chopped Salad With Sesame Dressing
  • top view of asian-inspired avocado toast being grabbed by a hand.
    Asian-Inspired Avocado Toast
  • top view of a spoon picking up some dressing.
    Asian Sesame Dressing
  • vegan sushi bake casserole with the garnishes side view
    Vegan Sushi Bake

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.

bowl of easy vegan miso soup

Easy Vegan Miso Soup

Regi Pearce
Try this cozy, Japanese vegan miso soup made with kombu, tofu, and tender veggies—ready in just 20 minutes and full of umami depth.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Appeitizer, main course
Cuisine Asian-Inspired, Vegan
Servings 4 servings
Calories 167 kcal

Equipment

  • Lodge cast iron pot

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)
Get Recipe Ingredients

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!

Video

Notes

Adjust the amount of miso you want in your soup. I add 1 tablespoon of miso for every cup of vegetable broth I use, but that can be modified for your taste preference. 
 
Nutritional is only an estimate.

Nutrition

Calories: 167kcal | Carbohydrates: 23g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 3198mg | Fiber: 4g | Sugar: 9g | Calcium: 117mg | Iron: 2mg
Keywords 30 minute recipe, batch cook, beginner friendly, easy, veganuary, wfpb
Tried this recipe?Please consider Leaving a Review!

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About Regi Pearce

Hello! I am Regi, the creator of Nuts & Twigs. I debunk the myths that vegan food is all nuts and twigs and offer plant-based scrumptiousness that goes far beyond that "rabbit food" stereotype. So grab your fork and put on your stretchy pants, 'cause you're gonna want seconds.

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Comments

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    Recipe Rating




  1. Anonymous says

    August 02, 2023 at 6:43 pm

    5 stars
    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.

    Reply
    • Regi Pearce says

      October 23, 2023 at 7:48 pm

      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.

      Reply

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Regina Pearce

I'm Regi.

Head nut, chief twig, and creator of Nuts & Twigs. My husband, Rob, and I live in Colorado. Here, you can expect delicious vegan recipes that make you realize that a life without cheese is not only possible but also worth living.

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Healthy Vegan Miso Soup

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