Vegan Miso Soup

Simple and delicious vegan miso soup. This veggie packed soup is extremely flavorful and makes the perfect appetizer. 

This vegan miso soup is the best tasting miso soup I’ve ever had! 

I’ve often tried it in restaurants and found it a bit ‘meh’. 

Now this one has no hint of ‘meh’ in sight. It’s so tasty and veggie packed you’ll barely have started on your first bowl and you’ll be deciding to have a second bowl of it. 

How to make Vegan Miso Soup

1. Add vegetable stock to a pot on the stove and bring to a simmer. 
2. Add dried wakame and sliced shiitake mushrooms to the pot.
3. Let the wakame and mushrooms cook in the vegetable stock for around 5 minutes until the mushrooms are cooked. Switch off the heat.
4. Mix white miso paste with a little hot water to thin it out.
5. Add the miso paste to the pot. Stir it in gently.
6. Add cubed tofu and and chopped spring onions and mix in. Serve immediately. 

Pro Tips for Vegan Miso Soup

Whisk the miso paste with a little hot water to make it a thin smooth paste before adding it to the pot, otherwise it may not mix well and could be lumpy. 

The heat gets switched off before adding the miso paste to the soup. The reason being that the miso is a fermented food containing live cultures, so if you add it to boiling water, those probiotics will get killed off. So you switch off the heat and then add it in to the soup. 

We used white miso paste. White miso paste is not necessarily white at all in color as you can see from our pics. But white miso is the sweetest/mildest tasting of the miso pastes and works really well here. Yellow miso paste can also work in this soup, but red miso is generally too strong in flavor. The Kitchn has a great article about the differences between the white, yellow and red miso pastes. 

We used dried wakame as the seaweed for this miso soup which works great for this. You can also use dried nori if you can’t get dried wakame. 

Silken tofu is lovely here as it absorbs the other flavors beautifully. Don’t use firm tofu as it won’t work nearly so well. 

So I hope you’ll love this delicious vegan miso soup! It is:

• Simple
• Savory
• Veggie Packed
• Flavorful
• A perfect appetizer

Serve it immediately for the most delicious taste results. If you do have leftovers, you can keep them in the fridge and then reheat, but the miso may settle to the bottom, so mix it up well again. But the best is going to be to consume all of it when it’s hot and fresh. It is not freezer friendly. 

More Easy Vegan Soup Recipes!

1. Vegan Tomato Soup
2. Vegan Carrot Soup
3. Vegan Pea Soup
4. Vegan Pumpkin Soup
5. Vegan Cauliflower Soup
6. Vegan Potato Soup

So let us know what you think of this vegan miso soup in the comments and please rate the recipe too! Thanks so much.

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Vegan Miso Soup

Simple and delicious vegan miso soup. This veggie packed soup is extremely flavorful and makes the perfect appetizer.

5 from 3 votes

Print Pin Rate

Course: Appetizer, Gluten-Free, Savory, Soup

Cuisine: Vegan

Diet: Vegan

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4

Calories: 151kcal

Author: Alison Andrews

Ingredients

• ▢ 4 cups Vegetable Stock (960ml)
• ▢ 2 Tbsp Dried Wakame
• ▢ 5 Fresh Shiitake Mushrooms Sliced
• ▢ 3 Tbsp White Miso Paste
• ▢ 10 ounces Silken Tofu (300g) Cubed
• ▢ ½ cup Spring Onions Chopped

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Instructions

• Add vegetable stock to a pot on the stove and bring to a simmer.
• Add dried wakame and sliced shiitake mushrooms to the pot.
• Let the wakame and mushrooms cook in the vegetable stock for around 5 minutes until the mushrooms are cooked. Switch off the heat.
• Mix white miso paste with a little hot water to thin it out.
• Add the miso paste to the pot. Stir it in gently.
• Add cubed tofu and and chopped spring onions and mix in. Serve immediately.

Video

Notes

1. If your vegetable stock has pieces of dehydrated vegetable in it, then strain it for best results in this soup.
2. Spring onions are also called green onions or salad onions or scallions.

Nutrition

Serving: 1Serve | Calories: 151kcal | Carbohydrates: 20.5g | Protein: 10.6g | Fat: 3g | Saturated Fat: 0.4g | Sodium: 2251mg | Fiber: 6.3g | Sugar: 4g

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