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    Home » Appetizers

    Vegan Miso Soup

    Published: Jul 23, 2019 Updated: Aug 20, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Miso Soup

    This vegan miso soup is simple, delicious and packed with flavor and veggies. It’s really easy to make and makes a perfect appetizer.

    Vegan miso soup in a black bowl.

    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. 

    It’s loaded with veggies and plenty of flavor, and it makes an ideal plant based appetizer.

    For more vegan Japanese-inspired recipes check out our vegan katsu curry, vegan ramen, vegan yum yum sauce and teriyaki tofu.

    Vegan miso soup with green onions in a black bowl.

    How To Make Vegan Miso Soup

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add vegetable stock to a pot on the stove and bring to a simmer. 
    • Add dried wakame and sliced shiitake mushrooms to the pot.
    Vegetable stock brought to a simmer and then dried wakame and mushrooms added.
    • Let the wakame and mushrooms cook in the vegetable stock for around 5 minutes until the mushrooms are cooked. Switch off the heat.
    Miso soup in a pot.
    • Mix white miso paste with a little hot water to thin it out.
    White miso paste added to a bowl and whisked with hot water.
    • Add the miso paste to the pot. Stir it in gently.
    • Add cubed tofu and and chopped green onions and mix in.
    Miso paste added to pot and then cubed tofu and green onions added in.
    • Serve immediately. 
    Vegan miso soup in black bowls.

    Ingredient Notes

    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 white, yellow and red miso pastes. 

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

    Vegan miso soup in black bowls.

    Recipe Success Tips

    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. 

    Vegan miso soup in a black bowl.

    Storing Instructions

    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 suitable for freezing. 

    Vegan miso soup in a black bowl with a white spoon.

    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

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan miso soup in a black bowl.

    Vegan Miso Soup

    This vegan miso soup is simple, delicious and packed with flavor and veggies. It's really easy to make and makes a perfect appetizer.
    5 from 5 votes
    Print Pin Rate
    Course: Appetizer, Soup
    Cuisine: Japanese
    Diet: Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4
    Calories: 87kcal
    Author: Alison Andrews

    Ingredients

    • 4 cups Vegetable Stock (960ml)
    • 2 Tablespoons Dried Wakame
    • 5 Fresh Shiitake Mushrooms Sliced
    • 3 Tablespoons White Miso Paste
    • 10 ounces Silken Tofu (300g) Cubed
    • ½ cup Green Onions Chopped
    Prevent your screen from going dark

    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 green 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. Green onions are also called spring onions or salad onions or scallions.

    Nutrition

    Serving: 1Serve | Calories: 87kcal | Carbohydrates: 11g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1444mg | Potassium: 243mg | Fiber: 2g | Sugar: 4g | Vitamin A: 645IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Kim says

      July 16, 2024 at 6:43 pm

      Sadly didn’t have scallions but this was perfect nevertheless!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 30, 2024 at 11:03 am

        Thanks for your great review Kim!

        Reply
    2. Shelli J says

      May 20, 2024 at 2:55 am

      Simple and delicious with few ingredients. I used dried shiitake mushrooms and soaked them for 30 minutes in hot stock before following the rest of the recipe. Exactly what I was craving with a head cold. Thank you!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        May 30, 2024 at 12:21 pm

        Happy to hear you enjoyed the recipe Shelli! Thanks so much for your great review!

        Reply
    3. Aitchee says

      February 12, 2022 at 11:55 am

      Can I use Nori and dried shiitake mushrooms do you think?

      Reply
      • Alison Andrews says

        February 17, 2022 at 12:52 pm

        Sure!

        Reply
    4. Ale says

      October 01, 2020 at 8:22 am

      Looks amazing! Can I put dried shitake instead? X

      Reply
      • Alison Andrews says

        October 01, 2020 at 10:33 am

        Sure!

        Reply
    5. Nicole says

      June 21, 2020 at 6:54 am

      I love making this soup. It is so tasty! I make it all the time.5 stars

      Reply
    6. Kara says

      July 25, 2019 at 10:50 am

      Yes this IS the best tasting miso soup! I totally agree. It’s yummy!5 stars

      Reply
      • Alison Andrews says

        July 25, 2019 at 10:54 am

        Thanks Kara! xo

        Reply
    7. ViviBelle says

      July 23, 2019 at 5:26 pm

      Would this work without the seaweed? It tends to make me sick/break out.Thank you!

      Reply
      • Alison Andrews says

        July 24, 2019 at 12:48 pm

        Hi Vivi, I think you could just leave it out, the mushrooms and the miso paste create a lot of the flavor. If you were able to make it with the seaweed but then just remove it before serving, so that it still infuses the soup with flavor, I think that would work best. 🙂

        Reply

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    5 from 5 votes (1 rating without comment)

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